Skordalia, a Greek Garlic Dip
Skordalia with bread
Ingredients
- 1/2 loaf of stale bread with a lot of crumbs and without the crust
- 1-5 cloves of garlic or even more depends on you
- 1/4 cup olive oil
- 2 Tbsp vinegar
- 1/2 tsp salt
Preparation
Soak bread in a bowl with water. Then tighten with your palms until you remove most of the water and put it in a food processor. Add the rest of the ingredients and pulse. Serve with a little more of olive oil on top.
Skordalia with walnuts
For skordalia with walnuts just add 1/2 cup of walnuts in the skordalia with bread mixture and pulse until they are finely chopped. This is my favorite!
Skordalia with potatoes
Ingredients
- 3 medium-sized potatoes
- 1-5 cloves of garlic or even more depends on you
- 1/4 cup olive oil
- 2 Tbsp vinegar
- 1/2 tsp salt
Preparation
Peel potatoes, cut in pieces and boil in salted water until fork tender. Transfer the cooked potatoes to the bowl of the mixer. Save the potato cooking water.
With the paddle attachment mix potatoes with the rest of the ingredients until smooth.
This way you have a tight looking mashed potato skordalia. If you want to loosen up the texture and looks more like a dip, just add some of the potato cooking water.
