1 russet potato, peeled and chopped 1"
3/4 cup vegan sour cream
1/3 cup olive oil
2 medium-large cloves roasted garlic
1 1/2 teaspoons dried dill weed
1-1 1/4 teaspoons garlic salt
4-6 tablespoons unsweetened nondairy milk, divided (I use almond)
1. Place potatoes in a medium-sized pot of water and bring to a boil over high heat. Cook potatoes for 15 minutes or until they are easily pierced with a fork.
2. Drain potatoes, and rinse with cold water. Place in a deep bowl and blend with sour cream, olive oil, garlic, dill and garlic salt until thoroughly combined and creamy.
3. Add nondairy milk 2 tablespoons at a time until desired consistency is reached, then beat for another minute or until light and fluffy.
(Roast garlic by leaving in its skin and slicing off the tips. Drizzle with olive oil, wrap in foil, and bake at 350º F for approximately 15 minutes, or until garlic becomes fragrant.)
Patata is delicious with pita bread, crackers and vegetables. It’s also tasty on Greek-inspired sandwiches and wraps. If using regular, non-roasted garlic, mince as finely as possible.
Source of recipe: Before going vegan, I’d always enjoy this delicious dip called patata served at one of the local Lebanese/Mediterranean restaurants. Unfortunately it wasn’t until recently that I found out they put sour cream in it. So, needless to say I veganized it so that I can enjoy it once again!