Greek · Lunch
Garlic Potato Dip (Low-Calorie)
A chilled Greek dip built on mashed potato loosened with olive oil, garlic and lemon juice instead of the usual heavy oil-to-potato ratio, delivering the classic skordalia tang with a fraction of the fat. Served with raw vegetable sticks for scooping, it stays creamy, garlicky, and bright rather than dense.
$2
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
256Calories
4.5gProtein
10.4gFat
39.3gCarbs
5.9gSugar
6.1gFiber
453mgSodium
0mgChol
1.5gSat Fat
1015mgPotassium
52mgCalcium
1.8mgIron
0mcgVitamin B12
44mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Peel and cube the potato into even pieces. Finely grate the garlic. Chop the parsley and cut cucumber and carrot into sticks.
2
Boil
Place potato cubes in a small pot, cover with cold water, and boil over high heat 15-18 minutes until tender.
3
Build
Drain potato in a colander, reserving 2 tablespoons starchy water. Return hot potato to pot and mash smooth. Stir in garlic, lemon juice, olive oil, red wine vinegar, salt, and reserved water until spreadable.
4
Chill
Transfer dip to a bowl, cover, and refrigerate 30 minutes until cold. Stir in parsley. Spoon into serving bowl and arrange vegetable sticks alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g potato
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lemon juice
- 2 tbsp30ml olive oil
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp parsley
- 1/4 tsp1/4 tsp salt
- 4 tbsp60ml water
- 1 cup150g cucumber
- 1/2 cup60g carrot
