Parsley Onion Spread (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 large russet potato, peeled, cubed 3 4x3x1-inch slices day-old French bread or challah, crusts trimmed, cubed 1/2 cup water 3 tablespoons fresh lemon juice 1 tablespoon red wine vinegar 2 cups (packed) fresh Italian parsley 1 small white onion, quartered 1 large garlic clove, halved 2 tablespoons drained capers (optional) 1/3 cup olive oil Baguette, bagle or challah slices

Instructions

Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl. Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices. Serves 6 to 8.

Serving Size

Serves 6 to 8

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