An outbreak of botulism occurred among restaurant patrons who ate potato or eggplant dip on April 8 or 9. Baked potato was used to make the two dips served at the Greek style restaurant in El Paso, Texas. The potatoes were baked in aluminum foil and held at room temperature for several days before they were used to make the dips. The potato dip was called skordalia, and the egglant dip was called meligianoslata. Type A botulinum toxin was detected in both dips. C. botulinum spores are commonly found in soil and on the surface of raw potatoes. Baking does not usually kill the spores, and the foil probably created a conducive, anaerobic environment for the spores to germinate.