Silken tofu is a highly successful substitute for much of the olive oil used in traditional versions of this Greek appetizer spread. Serve with toasted pita triangles and black olives.


3/4 lb. Yukon Gold potatoes (about 2 medium)
3 garlic cloves, crushed
3/4 teaspoon salt
Dash ground red pepper (cayenne)
1 cup (8 oz.) silken tofu
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh chives

1. In large saucepan, boil potatoes in boiling salted water over medium heat 25 to 35 minutes or until potatoes are tender. Drain; let stand until cool enough to handle.

2. Using mortar and pestle or side of chef's knife, mash garlic, salt and ground red pepper into paste.

3. In food processor, combine tofu, oil and vinegar; process until smooth and creamy, stopping to scrape down sides of work bowl several times. Add mashed garlic mixture; pulse to mix.

4. Peel cooked potatoes; pass through food mill or potato ricer into medium bowl. (Or grate potatoes with box grater.)* You should have scant 2 cups potatoes. Add tofu mixture to potatoes; mix with fork until smooth. Stir in mint and chives. (Spread can be made up to 2 days ahead. Cover and refrigerate.)

TIP *Don’t puree the potatoes in a food processor; they will turn gluey.

2 1/4 cups

PER 2 TABLESPOONS: 40 calories, 2 g total fat (.5 g saturated fat), 1.5 g protein, 4 g carbohydrate, 0 mg cholesterol, 100 mg sodium, .5 g fiber