Shrunken Potato Eyeballs With Ranch Dip Shrunken Potato Eyeballs With Ranch Dip

Image: Yvonne Duivenvoorden | Food Styling: Lucie Richard | Prop Styling: Catherine Doherty

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.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine



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.

Nutritional facts Per piece with dip: about

  • Sodium 54 mg
  • Protein 1 g
  • Calories 50.0
  • Total fat 3 g
  • Potassium 124 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 2.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Appetizers & Snacks

Shrunken Potato Eyeballs With Ranch Dip