Garlic lovers listen up. This stuff has your name written all over it. There are not 1, not 2 , not 5, not 6 but 8 cloves of garlic in this dip. Oh and potato lovers listen up too because I’ve got a little surprise for you. There are potatoes in it too. Yep you heard er…read me. Potatoes and garlic. Really how could you go wrong?
I recently had this at a local Mediterranean restaurant and was mighty surprised by the fact that it is made very similar to aioli. The result is a little thicker almost paste like dip but still full of garlicky goodness. And like aioli this dish is traditionally made with a mortar and pestle but alas, I find that a food processor is much, much easier. But if you need to work on your arm muscles for upcoming swimsuit season, by all means give the traditional route a shot.
Place potatoes in a pot with enough water to just cover them. Boil until fork tender. Drain. Allow to cool.
Run cooled potatoes through a food mill or ricer.
In a food processor combine potatoes, garlic, lemon juice and 1/4 teaspoon of salt. Turn food processor on and process until smooth.
With food processor running, slowly drizzle in 3/4 cup of olive oil in a steady stream until mixture emulsifies. Check for consistency. If you would like a little creamier, turn on food processor and slowly drizzle in remaining 1/4 cup of olive oil.
Season to taste with salt.
Serve with veggies or pita bread.
Be sure to check back later this week, I am going to show you one heck of a fish dish that uses this recipe. It was seriously one of the best fish dishes I've had in a long time and its easy to boot.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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