Shrunken Potato Eyeballs With Ranch Dip
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Shrunken Potato Eyeballs With Ranch Dip
Photography by Yvonne Duivenvoorden
This recipe makes 34 pieces with dip servings
Nutritional Info |
|
|---|---|
| Per piece with dip: about | - |
| cal | 5050 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 6 mg6mg chol |
| sodium | 54 mg54mg sodium |
| potassium | 124 mg124mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 22 vit A |
| vit C | 77 vit C |
| folate | 22 folate |
Purple or red-skinned potatoes are best for these creepy bites. Serve warm or at room temperature. Have little forks on hand to keep zombie fingers out of the dip.
Ingredients
- 2 lb mini red-skinned potatoes , (1 to 1-1/2 inches/2.5 to 4 cm round)2 lb mini red-skinned potatoes or mini purple-skinned potatoes, (1 to 1-1/2 inches/2.5 to 4 cm round)
- 1 tbsp olive oil 1 tbsp olive oil
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup Balkan-style plain yogurt 1/2 cup Balkan-style plain yogurt
- 1/2 cup cream cheese 1/2 cup cream cheese
- 1/2 cup light mayonnaise 1/2 cup light mayonnaise
- 1 green onion , thinly sliced1 green onion, thinly sliced
- 1/4 tsp dried thyme 1/4 tsp dried thyme
- 1/4 tsp dried oregano 1/4 tsp dried oregano
- 1/4 tsp garlic powder 1/4 tsp garlic powder
Preparation
Using tip of vegetable peeler or small sharp knife, peel off thin ring on 1 side of each potato, leaving “pupil” unpeeled in centre.
Toss potatoes with oil and half each of the salt and pepper. Roast on foil-lined baking sheet in 425°F (220°C) oven, turning once, until tender, about 30 minutes. Arrange
on serving platter.
Meanwhile, in food processor, purée together yogurt, cream cheese and mayonnaise until smooth. Add green onion, thyme, oregano, garlic powder and remaining salt and pepper; purée until combined. (Make-ahead: Refrigerate in airtight container for
up to 24 hours.) Serve for dipping with potatoes.
Toss potatoes with oil and half each of the salt and pepper. Roast on foil-lined baking sheet in 425°F (220°C) oven, turning once, until tender, about 30 minutes. Arrange
on serving platter.
Meanwhile, in food processor, purée together yogurt, cream cheese and mayonnaise until smooth. Add green onion, thyme, oregano, garlic powder and remaining salt and pepper; purée until combined. (Make-ahead: Refrigerate in airtight container for
up to 24 hours.) Serve for dipping with potatoes.
Source : Canadian Living Magazine: October 2011
- Keywords : Appetizers; Halloween; Fall; Roast; Potatoes; Yogurt; Cream cheese; Mayonnaise; Green onions; 100 calories;
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