Garlick-ee Greek Potato Dip
Invited to a vegan potluck but not sure what to take? This is a great appetizer. Use this dip served wtih fresh vegetables, or pick up a bag of lentil chips!
Ingredients:
1 lb Yukon Gold potatoes, peeled and cut into 1 inch chunks*
4 garlic cloves
2 T EVOO
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.
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.
*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.
Ingredients:
1 lb Yukon Gold potatoes, peeled and cut into 1 inch chunks*
4 garlic cloves
2 T EVOO
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.
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.
*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.