Skordalia- a tasty Greek-style dip, is made with a few simple ingredients -potatoes, garlic, olive oil, and lemon.It may be served as a dip for bread or, or as an accompaniment to fried fish
What you need
- 2 1/2 pounds baking potatoes, peeled and cut into chunks
- Salt
- 3/4 cup extra-virgin olive oil
- 1/3 cup white wine vinegar or 1/4 cup fresh lemon juice
- 1 tablespoon finely grated garlic
Instructions
- In a medium saucepan, cover the potatoes with water and bring to a boil. Season with salt and simmer over moderate heat until tender, about 15 minutes. Drain well.
- In the blender bowl of a food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30 to 45 seconds.
- Still puréeing, slowly add the olive oil, lemon juice or vinegar, tasting as you go, until the mixture is smooth.
- Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).