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Skordalia

Skordalia

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

Cooking Light APRIL 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 67%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.5g
  • Carbohydrate: 2.7g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 57mg
  • Calcium: 3mg
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