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Garlic Bread Dip (Skordalia)
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Low cal: 
Karen Clark, one of 33 subjects profiled in Elsa Hahne’s documentary-style cookbook “You Are What You Eat,” is the daughter of a Greek immigrant. Clark cooks for her Greek Orthodox church in New Orleans. Her simple rendition of the classic Greek garlic dip is an example of how the city’s ethnic communities blend old family traditions with local ingredients to create something unique. She substitutes pecans for almonds and English muffins for loaf bread to give it the coarser texture she prefers.
-- Susan Puckett, for the Journal-Constitution
Hands on time: 5 minutes Total time: 5 minutes Serves: 12 (about 1 1/2 cups)
Ingredients:
-
3 garlic cloves
1/2 cup minus 2 tablespoons pecans
1/4 cup water
2 English muffins soaked in water and squeezed dry
1/2 cup olive oil
1/4 cup vinegar
1/4 teaspoon salt
Instructions:
In a blender or food processor, chop garlic. Add pecans and chop fine. Add water and process until smooth. Add English muffins and process. With machine running, pour in olive oil and vinegar. Add salt and process until smooth. Sprinkle with paprika, if desired.
Nutrition:
Per serving: 127 calories (percent of calories from fat, 80), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 11 grams fat (1 gram saturated), no cholesterol, 89 milligrams sodium.
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