Skordalia, a Greek Garlic Dip

Skordalia, a Greek Garlic Dip

Skordalia with bread

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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

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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

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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

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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

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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.

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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.

Enjoy!

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