Skordalia – Greek Garlic Potato Dip

Skordalia is a smooth and creamy garlicky Greek dip that’s as unexpected as it is delicious. This easy recipe for Skordalia is made from potatoes and almonds and makes the perfect appetizer to impress your guests. If you’re a fan of hummus, baba ganoush or other Mediterranean/Middle Eastern dips, you’re going to love this one, too!

Get the full recipe: https://coleycooks.com/skordalia/

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All you need to make this traditional  Greek dip is almonds, potatoes, garlic,   lemon, olive oil, red wine vinegar and  salt. It’s super unique and garlicky   and I absolutely love it even if I can’t  really pronounce it. I say Skordalia but   real Greeks pronounce it very differently  and, my mouth doesnt make those sounds

Anyway, first you need to boil the potatoes  – whole, skin on. Then in the meantime,   blend together lots of garlic – this garlic  dip so don’t be shy – with almonds, olive oil,   lemon juice, vinegar ann salt until it’s smooth. Drain the potatoes when they’re fork tender,  

And then peel them. Yes theyre hot, no I  don’t have any feeling in my finger tips. Then, you need to mash them. I like using a potato  ricer becuase I have one and it rarely gets used,   but also because it gets the potatoes  nice and smooth. You can also use a fork  

Or potato masher. Just don’t put them  in the blender or they’ll turn gummy. Next, mix together the garlic  mixture with the potatoes and   add in some reserved hot potato water  to reach a nice dippy consistency. Taste, drizzle with olive oil, And then  dip till your little hearts content.