Recipes

INGREDIENTS:

• 1 large baking potato, peeled and cut into 1 1/2-inch pieces   
• 1 cup loosely packed fresh parsley leaves
• 2 slices whole-wheat bread, slightly moistened with water
• 8 unsalted almonds, chopped (1 tbsp)
• 1 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic, crushed
• 1/8 tsp ground black pepper
• 1/4 cup nonfat plain Greek yogurt

INSTRUCTIONS:

1. Fill a small pot with water and bring to a boil over high. Add potato and cook until tender, about 15 minutes. Drain, reserving about 1 cup cooking liquid. Mash potato with a potato masher or back of a fork and set aside.
2. In the bowl of a food processor fitted with a standard blade, add parsley, bread and almonds and purée for about 15 to 20 seconds, until smooth. With motor running, pour in oil and lemon juice in a steady stream.
3. Gently mix bread mixture, garlic and black pepper into potatoes. Fold in yogurt. If necessary, thin mixture out with reserved cooking liquid, adding 1 tbsp at a time. Serve warm or at room temperature. Dip can be stored in refrigerator for 5 days.