Skordalia (greek Potato Dip)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | August, Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 3 | Potatoes | |
| Reserved potato cooking | ||
| Water | ||
| 3 | 4 teaspoons fresh garlic | |
| Mashed & chopped | ||
| 1/2 | c | Lemon juice |
| 2 | c | Fat-free mayo |
INSTRUCTIONS
Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic. Mix in lemon juice, then mayo. Mix until well incorporated. Add potato-cooking water as need to thin slightly. Chill before using. Makes just under 3 cups. From: Redcz@aol.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2298
Calories From Fat: 1395
Total Fat: 157.8g
Cholesterol: 122.2mg
Sodium: 3378mg
Potassium: 2528.1mg
Carbohydrates: 220.2g
Fiber: 12.7g
Sugar: 37.6g
Protein: 16.4g