- 100g fresh
bread crumbs, (without the crust)
- 80ml cup
water
- 150g potatoes cooked, cut in small pieces
-
6 cloves
of garlic, minced
- 60ml wine vinegar
- 4 tablespoons
olive oil
-
1
tablespoon lemon juice
- 1/2 teaspoon salt
Put all ingredients in a blender and mix well so you can
have a smooth paste. If the dip is too
thick add a little more water. Be careful not to over beat it because it
curdles.
This can be made in advance and kept in the fridge.
Serve
with fried fish or with boiled vegetables like green beans or broccoli. .
Be warned it's best to share this dish with others so that none of you
realise that you have a lingering aroma of garlic for a couple of days!
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Written by Guest on 2007-01-18 12:07:09
This stuff is amazing, great job on this recipe  |
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Last Updated ( Sunday, 08 May 2005 )
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