Creamy Potato-Garlic Spread

• 1 pound baking potatoes, peeled and cut into 2-inch cubes
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon bottled minced roasted garlic
• 1/2 to 1 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 green onion, chopped (optional)

1. Cook potatoes in boiling water to cover in a Dutch oven 15 minutes or until tender. Drain.
2. Process potatoes, juice, and next 5 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer mixture to a serving dish, and sprinkle with onions, if desired.
3. To make your own pita chips, cut 2 (6-inch) pita rounds into wedges; spit in half at seams. Place on a baking sheet coated with vegetable cooking spray; coat wedges with cooking spray. Bake at 450u0b0 for 4 to 5 minutes or until crisp.

baking potatoes, lemon juice, olive oil, garlic, lemon rind, salt, freshly ground pepper, green onion

Taken from www.myrecipes.com/recipe/creamy-potato-garlic-spread (may not work)