Red Pepper-Potato Dip with Crudités

Name: Red Pepper-Potato Dip with Crudités
Total time: 25 min
Yield: Serves 8 to 10
Ingredients: 2 ½ tablespoons minced garlic cloves; ½ cup toasted almonds; 1 jar (12 oz.) roasted red peppers, drained; ¼ cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender; 1 ½ teaspoons kosher salt; ¼ 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

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

By Amy Machnak

This Story Originally Appeared On sunset.com

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Red Pepper-Potato Dip with Crudités

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Red Pepper-Potato Dip with Crudités

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Red Pepper-Potato Dip with Crudit&eacute;s

All Reviews for Red Pepper-Potato Dip with Crudités