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–+ servings

Garlic And Onion Spread

Prep Time 25 minutes
Total Time 25 minutes
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Servings

6 Servings

Ingredients

  • 1 large:russet potato peeled, cubed
  • 3-4 x3x1-inch:slices day-old French bread or challah crusts trimmed, cubed
  • 1/2 cup:water
  • 3 tablespoons:fresh lemon juice
  • 1 tablespoon:red wine vinegar
  • 2 cups packed:fresh Italian parsley
  • 1 small white:onion quartered
  • 1 large:garlic clove halved
  • 2 tablespoons:drained capers optional
  • 1/3 cup:olive oil
  • Baguette bagle:or challah slices

Instructions

Preparation

  • Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes.
  • Drain. Return to pan and mash until smooth.
  • Transfer 3/4 cup mashed potato to large bowl. Place bread in medium bowl.
  • Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften.
  • Blend bread, parsley, onion, garlic, and capers in processor to smooth paste.
  • Mix into mashed potato in large bowl. Mix in oil.
  • Season with salt and pepper.
  • Cover; chill at least 3 hours or overnight.
  • Serve with baguette slices. Serves 6 to 8