Red Pepper-Potato Dip with Crudités

Photo: Thayer Allyson Gowdy; Styling: Miranda Jones

A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables.

Yield: Serves 8 to 10
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 59%
  • Protein: 3.2g
  • Fat: 11g
  • Saturated fat: 1.2g
  • Carbohydrate: 14g
  • Fiber: 4.6g
  • Sodium: 402mg
  • Cholesterol: 0.0mg


  • 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


  1. 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.
  2. Note: Nutritional analysis is per 1/3-cup serving of dip.
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