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garlic-potato-dip recipe

Date: Wed, 25 Jun 1997 15:36:37 -0700
From: yogi@mdi.ca (Michael & Laura)

I love artichokes.  Recently I have been eating them with:

Garlic potato dip:
1 head of garlic roasted till mushy (c 1 hour)
2 large potatoes cooked and mashed
Juice of 1 lime (or more to taste)
1/2 cup chopped parsley (or basil)

Squeeze the garlic into a bowl and crush well.  Mix with other ingredients
till smooth and creamy.  (This can be done with a blender but do not over
blend or it will be like wall-paper paste).

This is also good on small bits of melba toast or crackers, raw veggies,
salads etc.  Change the texture as needed by varing the lime juice content
or adding water.  I like mine puckersome and garlicky.

**** Another very fresh tasting version of this includes a roasted red
pepper or two, peeled and pureed.  This gives a pretty pink color to the
mix (particularly if you leave out the herbs), and tastes wonderful!.  ****

kwvegan vegan