Garlicky Carrot Spread
Inspired by my first taste of skordalia at the bar of a trendy restaurant, this has a strong garlic bite when freshly made. Try it on sandwiches (my mother uses it instead of mayo), crackers, or broiled lamb chops; with raw vegetables, or on triangles of pita bread. After 24 hours, it mellows and can be thinned with broth to make a soup instead. Garlicky Garrot Spread and more spreads can be found in One Bowl: Simple Healthy Recipes for One by Stephanie Bostic.