Vegan | Gluten-Free | Grain-Free | Sugar-Free | Dairy-Free
I got inspired to do a Greek Potato Dip for an event here in Avidanja. We decided on Mediterranean Food and since I love dips I wanted to experiment with more uncommon dip ingredients such as potatoes. (It’s definitely not like smashed potatoes! 😉 )
Because we have a lot of sage in the garden, I used that and also added zucchini to make it a bit lighter, because potato alone can easily get heavy.
Everyone loved it, especially Nina was blown away and couldn’t stop eating it. 😉
Procedure
Blend all ingredients together except the nuts until nicely creamy (add water if necessary).
Then sprinkle nuts on top and fold in.
Follow my journey on instagram: @devotedlycooking
Love, Antonia
Ingredients
- 400g Potatoes, cooked and peeled
- 10g sage (fresh, if possible)
- 5-6 garlic cloves (~20g)
- 1 cup olive oil
- water
- optional 1-2 cooked zucchini
- Spices:
salt, pepper