Idaho® Potato Skordalia (Greek Potato-Garlic Dip)

Ingredients:

• 3 garlic cloves
• 1 medium (about 8 ounces) Idaho® potato, baked or boiled, cooled, and peeled*
• 1 tablespoon cider vinegar
• 2 tablespoons olive oil
• 6 pimento-stuffed green olives
• 1/4 teaspoon salt

Directions:

1. If desired, microwave the garlic for 20 seconds to soften the flavor.
2. In a food processor or blender, combine garlic, potato, vinegar, oil, olives and salt, and process until smooth. For a thinner consistency, add 2-3 tablespoons of water to the mixture.

Notes:

Serve with raw vegetables and pita chips or wedges.

*Cook’s Tip: For a quick-cook potato, pierce potato in several areas and microwave on high for 6 minutes or until tender when pierced with a fork.