Saturday, June 7, 2014

Healthy Appetizer - Garlicky Greek Potato Dip (Skordalia)

Not long ago,  my daughter and I attended a vegetarian  potluck We both loved a vegetarian, non-dairy dip that was served. The image is not my own, as I have not yet made this. However, I am planning to soon as I work with Eileen Schutte of Unique Nutrition Solutions of DeForest to plan a fun wellness event - save the date for July 17! Details are to come.

Garlicky Greek Potato Dip
1 lb Yukon Gold potatoes, peeled and cut into 1 inch chunks*
4 garlic cloves
3 T lemon juice
2 T slivered and blanched almonds
2 T capers, rinsed and drained
1/2 tsp sea salt
1/4 tsp black pepper
3 T water
2 English cucumbers, sliced
2 heads Belgium endive, separated into leaves

Cover potatoes with cold water in pot and bring to boil until tender, about 15 min.
Drain in colander, mash until smooth. (For a lower starch potato, substitute Fingerlings in place of Yukon Golds...I cannot imagine it would make that much difference as far as taste is concerned.)
Saute garlic, puree with olive oil. Pulse. Add lemon juice, capers, almonds, continue to blend/puree, adding water. Stir into potatoes, puree more if smoother dip is desired.
Serve with cucumber slices, endive leaves, carrot sticks. Or serve with gluten free organic lentil chips or quinoa crackers.

May you feel great, look great, and live great!
Rita S.

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