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Skordalia

Yield 2 1/3 cups (serving size: about 1 1/2 tablespoons)
This dip's olive oil—with its beneficial monounsaturated fats—tames the heady garlic. Serve with crudités.

Ingredients

  • 1 pound peeled red potatoes, cut into 1-inch pieces
  • 10 garlic cloves, peeled
  • 1/3 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 4 teaspoons chopped fresh chives

Nutrition Information

  • calories 38
  • caloriesfromfat 67 %
  • fat 2.9 g
  • satfat 0.4 g
  • monofat 2.1 g
  • polyfat 0.3 g
  • protein 0.5 g
  • carbohydrate 2.7 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 57 mg
  • calcium 3 mg

How to Make It

  1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 14 minutes. Add garlic to pan; cook 1 minute. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Place potato mixture and reserved liquid in a food processor; add oil, juice, and salt. Pulse until smooth. Cover and chill overnight. Sprinkle with chives before serving.