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Greek Garlic
Dip
From: Karen Sonnessa
Recipe By: Vegetarian Times, May 1997; Serving Size: 1
- 2 large potatoes
- 5 garlic cloves -- up to 6
- 1 cup parsley leaves
- 1/2 cup olive oil
- 3 tablespoons vinegar
- salt and freshly ground black pepper
Boil potatoes with skin on.
Peel garlic and crush with a pestle and mortar.
When potatoes are tender, peel and cut into small pieces.
Place potatoes, garlic, parsley, half the oil and vinegar in blender
or food processor.
Blend for 3 minutes, stop and adjust taste by adding more oil, salt
and pepper.
Blend until smooth.
Makes 2 cups. |
