Skordalia (Greek "Potato" and Garlic Dip)
Ingredients
- 8 cloves garlic optional: use roasted garlic for a sweeter and milder garlic profile
- 1/2 teaspoon Redmond Real salt
- 2 large avocados ripe
- 3/4 cup MCT oil
- 1/4 cup lemon juice
- 1 tablespoon coconut vinegar or apple cider vinegar
- 1/2 teaspoon fresh ground pepper
Instructions
- If using roasted garlic, preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with MCT oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
- Place the garlic (raw or roasted) and salt in blender and puree until smooth. Add avocados and puree. Alternating oil with lemon juice and vinegar, gradually add to garlic mixture, pureeing in between. Using a fork, add pepper, mixing briskly until very smooth.
- Spoon into a dish and serve with kabobs or sliced peppers.
- To store extras, covered and store in refrigerator. It will keep for about 1 week. Bring to room temperature several hours before serving.
Nutrition
Calories: 176.5 | Fat: 18.4g | Protein: 0.8g | Carbohydrates: 3.9g | Fiber: 2.4g | P:E Ratio: 0