Skordalia

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

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

Ingredients

• 1  pound  peeled red potatoes, cut into 1-inch pieces
• 10  garlic cloves, peeled
• 1/3  cup  olive oil
• 2  tablespoons  fresh lemon juice
• 3/4  teaspoon  kosher salt
• 4  teaspoons  chopped fresh chives

Preparation

1. 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.

Nutritional Information

Calories:

38 (67% from fat)

Fat:

2.9g (sat 0.4g,mono 2.1g,poly 0.3g)

Protein:

0.5g

Carbohydrate:

2.7g

Fiber:

0.4g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

57mg

Calcium:

3mg