Garlic And Onion Spread

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  • Duration
  • Prep Time
  • 6 - 8 servings ServingsServings

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

Preparation

Preparation

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