An awesome, healthy and green dip for crackers, warm bread or vegetable slices.
Recipe adapted from The Moosewood Cookbook, Mollie Katzen, 1977
- 5 small new potatoes peeled and diced
- 3 garlic scapes chopped
- up to 1/3 c mayonnaise
- 1/2 t salt
Boil the potatoes until very soft and drain well. Transfer to a food processor fitter with the steel blade.
Without waiting for the potatoes to cool, add the remaining ingredients. Whip until very smooth using the food processor.
Cover tightly and chill until ready to serve.
Yield about 2 cups.
photos: CCF staff