Lebanese Potato Dip
Yield: 16 Servings (2 oz. each)
Yield: 16 Servings (2 oz. each)
Creamy, entirely dairy-free, garlicky in the best way and brightened up with just the right amount of lemon juice.
| Ingredient | Weight | Measure |
|---|---|---|
| Russet potatoes, peeled | 3 cups | |
| Garlic cloves, peeled | 12 each | |
| Lemon juice, fresh | 3 fl. oz. | |
| Salt | 1 1/2 tsp. | |
| Canola oil | 4 fl. oz. |
Preparation Instructions:
- Step 1
- Boil potatoes until soft. Mash and cool.
- Step 2
- Combine potatoes with garlic, lemon juice and salt in a food processor bowl and pulse until just combined. Add canola oil and process until fully incorporated and smooth. Refrigerate for 1 hour to allow flavors to develop.
