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

Amy Machnak
This Story Originally Appeared On sunset.com

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Thayer Allyson Gowdy; Styling: Miranda Jones

Recipe Summary

total:
25 mins
Yield:
Serves 8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

168 calories; calories from fat 59%; protein 3.2g; fat 11g; saturated fat 1.2g; carbohydrates 14g; fiber 4.6g; sodium 402mg; cholesterolmg.