Skordalia (Greek Garlicky Potato Dip)

With a few simple ingredients, this dish comes together quickly and isn absolutely addictive. This is another favourite dish of mine to enjoy during lent when fasting. Skordalia is creamy with a garlic and citrus bite. You can serve this as a dip, a side or top it with pickled beets the way I love it. Served with fresh breading for dipping and olives, makes it a delicious appetizer, or main, not only for lent but all year around!!

Enjoy!  

xoxo

Ingredients:

1 cup small picked beets, halved

1 tbsp extra-virgin olive oil

1 tbsp flat leaf parsley, chopped

sesame seed baguette or crusty bread

1/2 cup mixed olives, kalamata, green and sun-dried 

Skordalia

1 lbs (3-4 small)russet potatoes, peeled and quarter

3 large garlic cloves

1/3 cup extra-virgin olive oil

2 tbsp white wine vinegar

tbsp fresh lemon juice

 1/2 tsp sea salt 

Preparation:

To make potatoes, Add in a medium pot and cover with water. Cook over medium heat until potatoes are fork tender, about 6-8 minutes. Drain potatoes and place in a bowl, use potato masher to mash them well.

In a blender, add garlic, oil, vinegar and lemon juice. Puree until

creamy. Add puree to mashed potatoes and whisk well. Season with

salt.

Spread skordalia on a medium plate leaving a bit of a well in the middle. Toss beets with olive oil and top in the centre of skordalia. Drizzle with parsley and serve with olives and bread for dipping. 

SERVINGS 4 -6 | PREP & COOK TIME 20 mins

Copyright © 2016 Irene Matys.

All Rights Reserved.

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