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Skordalia

Cooking Light

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Good, Solid Recipe

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
Jaime Harder, MA, RD, Cooking Light, APRIL 2008