If you like garlic then this is a dip for you. It uses simple ingredients to make a very flavorful dip. It can be used with pita bread (any bread for that matter) or dolloped on meats and veggies.
There are two ways to make this dip, with white bread or russet potatoes. My mother made both versions growing up but I prefer the potato version cause I think it has a more substantial flavor and a less mealy texture…but if you are watching your carbs, then by all means make it with bread (assuming the white bread you use has less carbs 🙂 ).
To make it with bread just substitute the potato with the same volume of the inside of white bread (the crumb), that has been soaked in cool water for 5 minutes and then water squeezed out (I like to use hardened French Baguette for this…remember, remove the crust). The bread version has a lighter texture and the potato version has a fuller mouth feel…I love them both! For both versions, especially the potato version, DO NOT OVERMIX, it can become very pasty in texture.
Now, about the garlic piece. You may think there is a lot of garlic in this, after all it is a garlic dip…but, obviously, you can adjust garlic to your liking 🙂 . The flavor gets even better after it sits a day or two in the fridge. I clean my garlic, cut it into smaller pieces and throw it in a mortar and pestle to bring it to a paste. If you don’t have a mortar and pestle then just finely mince and then use the back of your knife blade and push down onto the minced garlic with the salt until it creates a paste.
Skordalia goes excellent with beets and/or fish. My mother would always make it as an accompaniment to beets and often to fish. Just plop some on your plate and pick up a little bit of dip with a bite of beets and into your mouth! It’s also wonderful as a dip, get some pita bread, or other Italian or French type bread and dip up! You can also pair it with some feta cheese and kalamata olives…yummy!
One last thing before we get to the recipe, traditionally (well, at least traditionally from how my mom used to make it), almond flour isn’t used, but I have found that using a little almond flour helps give it a wonderful texture and some added protein. If you don’t want to go out and buy a bag of almond flour then you can leave it out…but I think it is a great addition, so try it out both ways and see for yourself.
You will need:
- 2 medium-large russet potato’s, peeled and diced into 3/4-1″ pieces (or the equivalent in volume of soaked & squeezed white bread crumb)
- 20 cloves garlic, cleaned and chopped
- 1 teaspoon of kosher salt
- 1/2 cup superfine almond flour
- zest of 1 lemon
- 1 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- Juice of 1/2 lemon (at least 1 tablespoon)
Steps:
- Put diced potato’s in pot and fill with water, about 1 and 1/2 inches above the potato’s, bring to a boil and cook until fork tender…about 8-10 minutes.
- In the meantime, prepare your garlic by adding it to a mortar and pestle with kosher salt and pounding it until it’s a paste. Alternately, mince garlic finely add salt to it and smash with the back of your knife until its a paste.
- When potato’s are done, drain, add to a bowl and mash with a fork.
- Add garlic paste and gently stir with fork, then using a hand held mixer continue mixing, on low, for about 20 seconds. If you don’t have a mixer continue with a fork or small Danish dough whisk, it will just turn out a little chunkier.
- Add the almond flour (if using) and lemon zest and continue mix until incorporated, about another 20 seconds. REMEMBER not to over mix.
- Slowly add your olive oil, as you are mixing, until incorporated (about 30 seconds).
- Lastly add the vinegar and lemon juice and mix for an additional 20 seconds until all incorporated. You can start eating it now or let it sit in the fridge overnight to up to a week….the more it sits the more flavorful it becomes. After sitting in the fridge overnight the garlic isn’t as smack you in your mouth strong 🙂 .
- After it’s been in the fridge it may seem stiff. Just put it in the microwave for 30-40 seconds and stir to get it more creamy, or leave it out at room temperature for 30 minutes and stir.
Kali Orexi!
Skordalia
Ingredients
- 2 medium-large russet potato’s peeled and diced into 3/4-1" pieces (or the equivalent in volume of soaked & squeezed white bread crumb)
- 20 cloves garlic cleaned and chopped
- 1 teaspoon of kosher salt
- 1/2 cup superfine almond flour
- zest of 1 lemon
- 1 cup extra virgin olive oil
- 4 teaspoons red wine vinegar
- Juice of 1/2 lemon at least 1 tablespoon
Instructions
- Put diced potato’s in pot and fill with water, about 1 and 1/2 inches above the potato’s, bring to a boil and cook until fork tender…about 8-10 minutes.
- In the meantime, prepare your garlic by adding it to a mortar and pestle with kosher salt and pounding it until it’s a paste. Alternately, mince garlic finely add salt to it and smash with the back of your knife until its a paste.
- When potato’s are done, drain, add to a bowl and mash with a fork.
- Add garlic paste and gently stir with fork, then using a hand held mixer continue mixing, on low, for about 20 seconds. If you don’t have a mixer continue with a fork or small Danish dough whisk, it will just turn out a little chunkier.
- Add the almond flour (if using) and the lemon zest and continue mix until incorporated, about another 20 seconds. REMEMBER not to over mix.
- Slowly add your olive oil, as you are mixing, until incorporated (about 30 seconds).
- Lastly add the vinegar and lemon juice and mix for an additional 20 seconds until all incorporated. You can start eating it now or let it sit in the fridge overnight to up to a week….the more it sits the more flavorful it becomes. After sitting in the fridge overnight the garlic isn’t as smack you in your mouth strong 🙂 .
- After it's been in the fridge it may seem stiff. Just put it in the microwave for 30-40 seconds and stir to get it more creamy, or leave it out at room temperature for 30 minutes and stir.
