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Lebanese Potato Dip Recipe

Lebanese Potato Dip

Lebanese Potato Dip Recipe
Yield: 16 Servings (2 oz. each)

Yield: 16 Servings (2 oz. each)

Creamy, entirely dairy-free, garlicky in the best way and brightened up with just the right amount of lemon juice.

Ingredient Weight Measure
Russet potatoes, peeled 3 cups
Garlic cloves, peeled 12 each
Lemon juice, fresh 3 fl. oz.
Salt 1 1/2 tsp.
Canola oil 4 fl. oz.
Preparation Instructions:
Step 1
Boil potatoes until soft. Mash and cool.
Step 2
Combine potatoes with garlic, lemon juice and salt in a food processor bowl and pulse until just combined. Add canola oil and process until fully incorporated and smooth. Refrigerate for 1 hour to allow flavors to develop.
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