Greek · Lunch
Garlic Potato Dip (Dairy-Free)
Mashed potato dip built on the classic Greek skordalia method, blended with raw garlic, olive oil, and lemon juice until thick and smooth. Served cold with a drizzle of olive oil and fresh parsley, this plant-based mezze accompanies crusty bread or raw vegetables for scooping.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
327Calories
3.7gProtein
24.8gFat
24.4gCarbs
2.6gSugar
4.2gFiber
697mgSodium
0mgChol
3.5gSat Fat
721mgPotassium
39mgCalcium
1.3mgIron
0mcgVitamin B12
31mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
dairy-free
Instructions
1
Prep
Peel and cut potato into 1-inch chunks. Peel garlic cloves.
2
Boil
Cook potato in salted water over high heat 12–15 minutes until knife-tender. Drain and cool 5 minutes.
3
Build
Pulse warm potato and raw garlic in a food processor until pasty. Stream in olive oil, lemon juice, vinegar, salt, and water while blending 1–2 minutes until pale and glossy.
4
Plate
Transfer dip to a small plate, swirl the surface, drizzle with olive oil, and scatter parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g potato
- 6 cloves6 cloves garlic
- 6 tbsp90ml olive oil, plus extra for drizzling
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp red wine vinegar
- 1/2 tsp1/2 tsp salt
- 2 tbsp30ml water
- 2 tsp2 tsp parsley
