Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe by Cooking Light April 2008

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

38 calories; calories from fat 67%; fat 2.9g; saturated fat 0.4g; mono fat 2.1g; poly fat 0.3g; protein 0.5g; carbohydrates 2.7g; fiber 0.4g; iron 0.1mg; sodium 57mg; calcium 3mg.
Advertisement