Skordalia

This dip's olive oil—with its beneficial monounsaturated fats—tames the heady garlic. Serve with crudités.

Yield:

2 1/3 cups (serving size: about 1 1/2 tablespoons)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jaime Harder, MA, RD,

April 2008