My F&W
quick save (...)

Potent Garlic Dip (Skordalia)

  • SERVINGS: makes about 2 1/2 cups
  • MAKE-AHEAD
  • VEGETARIAN

There are many versions of Greek garlic dip, some thickened only with brad, others just with potatoes. Nicola Kotsoni's version uses both, and almonds, too. It's a great spread on bread or toast and a vibrant sauce for grilled, roasted or fried fish.

Plus: More Appetizer Recipes and Tips

  1. 1/2 small Idaho potato, cut into 2-inch chunks
  2. 5 ounces stale peasant bread (about one quarter of a large loaf), crusts removed, bread sliced 1 inch thick
  3. 1/2 cup blanched whole almonds (about 3 ounces)
  4. 5 large garlic cloves, pureed
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons white wine vinegar
  7. 3/4 teaspoon sugar
  8. Salt and freshly ground white pepper
  9. 1/4 cup extra-virgin olive oil
  10. Minced fresh flat-leaf parsley, for garnish (optional)
  1. In a small saucepan of boiling salted water, cook the potato until tender, about 15 minutes; drain, cut them into 1/2-inch cubes. In a bowl, cover the bread with water and let soak until completely saturated, about 2 minutes. Transfer the bread to a plate.
  2. Add the potato and process the mixture until smooth. With the machine on, add the oil in a steady stream until incorporated. Transfer to a bowl and refrigerate until chilled, about 1 hour. Season with salt and pepper. Garnish with parsley and serve.
Make Ahead The dip can be refrigerated overnight.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.