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Rutabaga Skordalia Dip

Print Recipe
In just 15 minutes, make a delicious party dip for you and your friends. Bonus! It is made of healthy diced rutabagas.
Course Appetizer, Side Dish
Total Time 15 minutes
Servings 6

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

Instructions

  • 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).
  • Heat 2 tablespoons avocado oil in a large skillet.
  • Add shallot and garlic; sauce, stirring constantly, for 2 minutes.
  • Stir in rutabaga-potato mixture along with 1 tablespoon dill; and cook on low heat until vegetables are warmed through.
  • Remove from heat and stir in lemon juice.
  • Transfer to a heated serving bowl and top with remaining avocado oil, dill and toasted pine nuts.