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Categories:
garlic almonds red peppers extra-virgin olive oil lemon juice russet potato kosher salt pepper jicama radishes
Viewed: 42 - Published at: 5 years agoIngredients
- 2 1/2 tablespoons minced garlic cloves
- 1/2 cup toasted almonds
- 1 jar (12 oz.) roasted red peppers, drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 medium russet potato (about 8 oz.), peeled, cubed, and boiled until tender
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
- About 12 oz. romaine lettuce spears (about 2 large heads)
- 8 ounces jicama, peeled and cut into thick 3-in.-long sticks
- 1 bunch radishes, trimmed and halved
Method
- Whirl garlic and almonds in a food processor until coarsely ground. Add peppers, oil, juice, and 1/4 cup water; whirl until the texture of salsa. Add cooked potato, salt, and pepper and pulse to blend, scraping bowl as needed. Serve with lettuce, jicama, and radishes.
- Note: Nutritional analysis is per 1/3-cup serving of dip.
