A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables.
2 1/2 tablespoons minced garlic cloves
1/2 cup toasted almonds
1 jar (12 oz.) roasted red peppers, drained
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender
1 1/2 teaspoons kosher salt
1/4 teaspoon pepper
About 12 oz. romaine lettuce spears (about 2 large heads)
8 ounces jicama, peeled and cut into thick 3-in.-long sticks
1 bunch radishes, trimmed and halved
How to Make It
Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.
Note: Nutritional analysis is per 1/3-cup serving of dip.