Hey Food Lovers!
This is my mum’s Greek Snake Beans with Garlic Potato Dip (Fasolakia me Skordalia) – A delicious Mediterranean classic! Tender snake beans tossed in a zesty lemon-honey dressing pair perfectly with rich, garlicky skordalia for a bold, flavorful combo. This dish is perfect for Lent, vegetarians, or anyone craving a wholesome side. Serve with gluten-free bread to soak up every bite and enjoy the ultimate Greek experience. Let’s get cooking!
You’ll also love my GREEK GREEN BEAN SALAD WITH OLIVES AND FETA 👉🏼 https://youtu.be/Shyd9W0dcNQ?si=1ZGkcdd8PVBqjyYK
Grab the recipe below 👇🏼👇🏼👇🏼
#greenbeans #garlicdip #greekfood #vegetarianrecipes
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Snake Beans with Lemon Honey Dressing
300g-400g snake beans, trimmed
¼ cup walnuts, crushed
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.
2. Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.
3. Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss
Greek Garlic Potato Dip (Skordalia)
Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.
INGREDIENTS
800g white potatoes, peeled
4 fresh garlic cloves, chopped
½ cup (125ml) freshly squeezed lemon juice
½ cup (125ml) olive oil
1 ½ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons cold water
To Garnish:
Extra virgin olive oil
Parsley, finely chopped
Paprika
To Serve:
Pita bread, gluten-free
INSTRUCTIONS
1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).
2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.
3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.
4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE.
Storing Leftovers – Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice.
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