A potent but delicious sauce to serve alongside your favorite bread or main meat dish. The flavor, in my opinion, is too strong to just have as a stand alone appetizer. I like to accompany the sauce with bread, some form of protein and a nice Greek wine. As Greek Independence Day soon approaches, this dip comes into mind. This is because every year, similar to Thanksgiving and cranberry sauce, skordalia (Σκορδαλιά) is sure to be on my plate.
Although there are different variations of this recipe out there — sometimes only bread or only potatoes or even adding nuts — it has a texture that I truly love. A bit grainy and full of garlic flavor, I am never disappointed when I am presented with it.
Note: Skordalia is similar to other Greek dips — healthy, refreshing and has tons of antioxidants. καλή όρεξη!
- 2 potatoes, 1lb
- 4 garlic cloves (up to 6 if you're a garlic lover!)
- ½ cup olive oil
- 4 tablespoon lemon juice
- Sea salt and pepper to taste
- Skin potatoes.
- Boil for 30min (until soft) in Sea salted water.
- Add garlic and olive oil to food processor, mix until smooth.
- Once potatoes are done, mash in bowl with fork.
- Add garlic and oil mix and lemon juice to mashed potatoes.
- Mix with fork until well blended and smooth.
- Sea salt and pepper to taste.