* Exported from MasterCook *
Greek Garlic Almond and Potato Dip - Skordalia
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 pound medium yellow potatoes -- such as Yukon gold
5 large garlic cloves -- or to taste, or to taste, coarsely chopped (variation: 5 roasted garlic cloves)
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons water
1/4 cup almonds
In a large pot, cover the potatoes with cold water and bring to a boil. Cook 30 minutes until tender, drain, and set aside to cool slightly.
Run all ingredients through a food processor until smooth, thinning with a bit of water, if needed, until you reach dip consistency. If you prefer your almonds crunch, add them later in the blending cycle.
Serve with pita or other flatbread. The skordalia can be refrigerated for up to 1 week.
Cuisine:
"Greek"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"3 cups dip"
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Per Serving (excluding unknown items): 131 Calories; 11g Fat (71.0% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
