• Deviled Spread or Dip

    4 large potatoes, peeled, cubed
       and cooked
    1/4 cup water
    2 Tbsp yellow mustard
    1 tsp each: onion & garlic powder
       salt and pepper to taste
    4 celery stalks
    4 green onions, trimmed
    1/4 bunch fresh flat leaf parsley
    1 can hearts of palm, drained
    3 Tbsp capers or sliced green
       olives
    Tomato slices or chops for
       serving

    Using a food processor, pulse chop the green onions, celery, parsley and hearts of palm until all diced together. Alternatively, mince with a knife. Mix or transfer all this to a large bowl and set aside. Using a food processor or blender, or potato masher; blend the cooked potatoes with water, mustard & seasoning to taste. Stir everything together, adding capers, olives, tomatoes, or anything else to make a sandwich spread or dip.

     

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