I used to have skordalia at my favourite Greek Restaurant almost every time we went there. It wasn’t a meal unless it started with this amazingly delicious and warm spread. Sine I discovered the recipe for it, I’ve made it on and off for the past few years with little alteration. It’s so comforting and has a great punch of garlic and a lemony zing that’s irresistible. I like this dish on the very flavourful side since it’s a spread/dip and you want to still taste it even on something as dense and plain as bread. Let’s get started.
Skordalia (Greek Style Potato and Garlic Dip/Spread) – Recipe
- 5 medium russet potatoes, quartered and boiled until just tender
- 10 – 12 cloves garlic, chopped
- 1 ½ lemon, juiced
- 1/3 cup olive oil, plus more for topping
- Salt, generous amount to taste
- Peel potatoes, set aside.
- Throw garlic into a food processor and pulse until nearly smooth.
- Add in potatoes and olive oil and process until completely smooth and free of lumps.
- Add in the lemon juice and salt and combine until well blended. Taste test and add more salt as needed.
Dish out and top with a drizzle of olive oil and serve with toasted crusty bread or sliced pita bread. You can spread it, dip it or even have it as a side with chicken! Skordalia is very versatile and you’ll find lots of things to dip into it. My cousin discovered that it goes great with South Indian lentil fritters (vada). Go figure.