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Red Pepper-Potato Dip with Crudités





Total Time
25 mins

A play on skordalia, the Greek garlic-potato dip for fried fish. We add peppers for flavor and color, and serve with fresh vegetables.

su-Red Pepper-Potato Dip with Crudités




Photo: Thayer Allyson Gowdy; Styling: Miranda Jones
 2 1/2 tablespoons minced garlic cloves
 1/2 cup toasted almonds
 1 jar (12 oz.) roasted red peppers, drained
 1/4 cup extra-virgin olive oil
 2 tablespoons lemon juice
 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender
 1 1/2 teaspoons kosher salt
 1/4 teaspoon pepper
  About 12 oz. romaine lettuce spears (about 2 large heads)
 8 ounces jicama, peeled and cut into thick 3-in.-long sticks
 1 bunch radishes, trimmed and halved
Step 1
1

Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.

Step 2
2

Note: Nutritional analysis is per 1/3-cup serving of dip.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories168
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 402mg18%
Total Carbohydrate 14g6%

Dietary Fiber 4.6g17%
Protein 3.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.