Split Pea-Garlic Dip (Skordalia)
This is an island variation on a much-loved mezze (appetizer); instead of the typical potatoes and soaked bread, pureed peas form its base. (Garbanzo beans or white beans can also be used.) Serve with baked pita wedges and assorted raw vegetables. Add vegetable stock or white wine to make the dip into a sauce, which is delicious over steamed vegetables and grilled fish or chicken.
Recipe by Cooking Light July 2001
Gallery
Credit:
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
27 calories; calories from fat 27%; fat 0.8g; saturated fat 0.1g; mono fat 0.5g; poly fat 0.1g; protein 1.4g; carbohydrates 3.6g; fiber 0.4g; iron 0.4mg; sodium 45mg; calcium 7mg.
