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).