1. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes or until fork-tender. Drain potatoes; transfer to large bowl and mash until smooth.
2. In food processor, purée garlic, spinach, almonds, cucumber, peas, parsley, olives, vinegar, salt and 1/2 teaspoon fresh ground black pepper; with processor running, slowly pour oil through feed tube and process until smooth. Makes about 2 cups.
3. Stir garlic mixture into potatoes until smooth. Makes about 3 cups.
4. Serve dip drizzled with oil and/or garnished with peas, parsley and/or olives, if desired.
Chef Tip(s):
Serve dip with fresh spring vegetables such as asparagus, snap peas, carrots and/or radishes, or toasted pita bread.
Approximate nutritional values per serving (1/4 cup): 146 Calories, 12g Fat, 1g Saturated Fat, 0mg Cholesterol, 143mg Sodium, 9g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein
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Nutritional Information
Approximate nutritional values per serving (1/4 cup): 146 Calories, 12g Fat, 1g Saturated Fat, 0mg Cholesterol, 143mg Sodium, 9g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein
Directions
1. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes or until fork-tender. Drain potatoes; transfer to large bowl and mash until smooth.
2. In food processor, purée garlic, spinach, almonds, cucumber, peas, parsley, olives, vinegar, salt and 1/2 teaspoon fresh ground black pepper; with processor running, slowly pour oil through feed tube and process until smooth. Makes about 2 cups.
3. Stir garlic mixture into potatoes until smooth. Makes about 3 cups.
4. Serve dip drizzled with oil and/or garnished with peas, parsley and/or olives, if desired.
Chef Tip(s):
Serve dip with fresh spring vegetables such as asparagus, snap peas, carrots and/or radishes, or toasted pita bread.