BRYANNA'S PURPLE SKORDALIA (GREEK POTATO AND GARLIC DIP OR SPREAD), LOWER FAT!

Servings: 6 (1/2-cup)

Yield: 3 cups

 

Purple (or blue) potatoes make this delicious dip even more special and certainly prettier! TIP: Purple or blue potatoes react best to steaming, rather than boiling.

 

1 lb.                     purple or blue potatoes                

6 large cloves                  garlic, crushed

1 cup                   Bryanna's Lowfat Veggienaisse OR Reduced Fat Vegenaise®            

1/2 medium                     lemon, juiced  

1/2 teaspoon                    salt           

chopped or dried parsley for garnish

 

Wash the potatoes and cut into even-sized halves or chunks. Do not peel! Steam them over simmering water until fork-tender, but not mushy. Peel each chunk under cold running water-- the skins should slip of easily.

 

In a large bowl, mash the potatoes well with a potato masher (or use a potato ricer). Add the crushed garlic and the vegan mayonnaise. Mash again, and then switch to a heavy wooden spoon and beat in the lemon juice and salt.

 

Smooth the mixture into a shallow serving bowl and spray with olive oil from a pump sprayer. Sprinkle with fresh chopped or dried parsley.  Serve at room temperature (if refrigerated, let it sit at room temperature for about an hour before serving).

 

Nutrition Facts

Nutrition (per 1/2 cup): 131.9 calories; 33% calories from fat; 5.0g total fat; 0.0mg cholesterol; 407.9mg sodium; 334.9mg potassium; 20.1g carbohydrates; 1.7g fiber; 0.9g sugar; 18.3g net carbs; 2.6g protein; 2.7 points.

If you use Reduced-Fat Vegenaise®, the fat and calorie content will be higher, as follows per 1/2 cup: 191.5 calories; 57% calories from fat; 13.4g total fat; 0.0mg cholesterol; 400.3mg sodium; 304.7mg potassium; 19.3g carbohydrates; 1.4g fiber; 0.8g sugar; 17.9g net carbs; 1.6g protein; 4.7 points.