March 31, 2011
/https://www.thedailymeal.com/sites/default/files/2014/09/25/skordalia_0.jpg "Skordalia Recipe")
Arthur Bovino
Skordalia
Here's another Greek dip that's really easy to make — a thick, garlicky, citrus potato dip. Pair Skordalia with melitzanosalata, tzatziki, and pita chips, and you may not get to a second course.
Ingredients
- 2 russet potatoes, cut in 1-inch chunks
- Salt
- 8 cloves of garlic
- ¾ cup blanched, sliced almonds
- Pepper
- Juice of 1 lemon
Directions
Boil the potatoes in salted water. When they're soft, drain them. While they dry, pulse garlic, almonds, salt, and pepper in a food processor until it turns into a paste. Push the potatos through a potato ricer, mix in the paste, and stir with lemon juice and pepper. Adjust seasoning and eat with pita chips.
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