Title: Skordalia (Greek Potato Dip)
Categories: Dip
Yield: 1 Servings

3	lg	Potatoes
	x	Reserved potato cooking
		Water
3		4 teaspoons fresh garlic,
		Mashed & chopped
1/2	c	Lemon juice
2	c	Fat-free mayo

Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic. Mix in lemon juice, then mayo. Mix until well incorporated. Add potato-cooking water as need to thin slightly. Chill before using. Makes just under 3 cups.

From: Redcz@aol.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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