Red Pepper-Potato Dip with Crudites |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables. Ingredients:
2 1/2 tablespoons minced garlic cloves |
1/2 cup toasted almonds |
1 jar (12 oz.) roasted red peppers, drained |
1/4 cup extra-virgin olive oil |
2 tablespoons lemon juice |
1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender |
1 1/2 teaspoons kosher salt |
1/4 teaspoon pepper |
about 12 oz. romaine lettuce spears (about 2 large heads) |
8 ounces jicama, peeled and cut into thick 3-in.-long sticks |
1 bunch radishes, trimmed and halved |
Directions:
1. Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.
2. Note: Nutritional analysis is per 1/3-cup serving of dip.
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