Number of Servings: 1 Cup
Prep Time: 2
Cook Time: 10 Minutes
INGREDIENTS:
1 Russet potato (large sized)
2 Garlic Bulbs (separated and peeled)
2 Cups mayonnaise
1 Cup Plain Greek Yoghurt
3 Tablespoon lemon juice
1 Tsp salt
1 Tsp Fresh ground black pepper
DIRECTIONS:
Cut potato into quarters and boil it with a little salt, simmer until ready to mash. Mash that potato (use immersion blender to puree it good) Store in fridge until ready to use.
Use immersion blender and a bit of olive oil to make a paste of that garlic
Add yogurt, mayo, and lemon juice to a food processor
Run the processor, making it all smooth
Add the potato-paste
Serve at room temperature.
NOTES:
Great for shawarma, donairs, or serve as a dipping sauce for shish kebab!
If the garlic taste is too strong, add more yogurt.
