Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (6)
Just made this and it’s really good!! I did add Greek Seasoning blend to it and I added 3 T of Kalamata olives to it at the very end of the food processor and it’s phenomenal!!
Not sure why this recipe had to be changed to add adulterants (milk and almond meal, seriously) when it was vegan to begin with. Potatoes, garlic, vinegar, s&p, and olive oil… spices and herbs optional. As basic as it gets.
Forks over Knives recipes do not use olive oil so something else to thin it is used.
Sounds so good but what is almond meal? Live in Sweden so don’t understand….
Also known as: Almond flour, ground almonds as fine as you can get them
You had me at potato, garlic, dip! I’m making this.