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 (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.