Title: Skordalia (greek potato dip)
 Categories: Digest, August
      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