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Rutabaga Skordalia Dip

Rutabaga Skordalia Dip

Hide some veggies in your dip!

Submitted by:

6 Servings

Total Time: 15 minutes

Ingredients

  • 3 (14.5 oz) cans Margaret Holmes Diced Rutabagas; drained
  • 1 (14.5 oz) can Whole New Potatoes; diced small
  • 3 tablespoons avocado (or olive) oil; divided
  • 2 tablespoons minced shallot
  • 4 cloves garlic; minced
  • 2 tablespoons freshly chopped dill; divided
  • 1 tablespoons fresh lemon juice 
  • 1/4 cup toasted pinenuts
  • Banana chips (or your choice of chips) for serving

Directions

  1. Place rutabagas and potatoes in a blender with 2 tablespoons water; process until almost smooth (do not over process as the constituency will be like glue).
  2. Heat 2 tablespoons avocado oil in a large skillet.
  3. Add shallot and garlic; sauce, stirring constantly, for 2 minutes.
  4. Stir in rutabaga-potato mixture along with 1 tablespoon dill; and cook on  low heat until vegetables are warmed through.
  5. Remove from heat and stir in lemon juice.
  6. Transfer to a heated serving bowl and top with remaining avocado oil, dill and toasted pine nuts.

 

 

Yield: 6-8 servings

Prep/ cook tome: 15 minutes

This recipe uses the following products:

1
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