SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE
Steps:
- Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
- Return the potatoes to the pot and sprinkle with pepper and mash to combine.
- In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
- Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.
Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g
GARLIC BREATH GREEK DIP
A wonderfully garlicky dip to be served with Pita Bread wedges or fresh veggies. So simple yet so tasty.
Provided by JanetB-KY
Categories Cheese
Time 7m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender.
- Pulse briefly until garlic is minced; spoon into a serving dish (a hollowed out Eggplant would be a creative idea), and season with salt and pepper.
Nutrition Facts : Calories 487.7, Fat 40, SaturatedFat 26.7, Cholesterol 133.3, Sodium 1583, Carbohydrate 13.4, Fiber 0.2, Sugar 8.1, Protein 19.9
SKORDALIA (GARLIC DIP)
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
Provided by Alexandra Stratou
Categories Dip Cookbook Critic Garlic Bread Lemon Juice Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Boil the potato in a small pot of salted water.
- Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
- While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
- If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.
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SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP
From themediterraneandish.com
5/5 (25)Category AppetizerCuisine GreekCalories 232 per serving
- Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water. Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes). They should easily break at this point. Rinse them again, this time under hot water. And set aside for 5 to 7 minutes (you want the moisture to evaporate)
- In a food processor, combine blanched almonds (shelled walnuts will work too) with garlic and lemon juice. Add a good pinch of kosher salt. Run the processor until the mixture turns into a paste. (It might be a bit grainy, keep going until you achieve the smoothest paste you can. It will still have some texture, which is fine).
- Here's where the magic happens! Add about half of the extra virgin olive oil, but do it one bit at a time while using a wooden spoon to mix the potatoes. Add the garlic and almond paste and keep adding the extra virgin olive oil a little bit at a time while using a wooden spoon to mix everything together. (You want to reach a fluffy potato dip). Taste and add kosher salt to your liking. Mix again to combine. (Note: at this point, you can chill the skordalia to serve at a later time).
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- Greek Tzatziki Sauce. This list starts with a classic- tzatziki sauce. I live for tzatziki sauce. That might be a bit dramatic, but I love it so much.
- Feta Cheese Dip (Tirokafteri) And tirokafteri is my second favorite Greek dip! The only reason tzatziki is number one is that it can be used with more things.
- Greek Tarama Dip (Taramosalata) If you’re a fan of pâté, I have a feeling that you will like taramosalata. Unless you don’t like fish, then you might not be a big fan.
- Creamy Greek Yogurt Lemon Caper Dip. This creamy lemon caper dip is the perfect accompaniment to most meat dishes. It tastes so fresh and adds a wonderful lightness to your meal.
- Greek Beet and Yogurt Salad (Pantzarosalata) Okay, so this is more of a salad than a dip. But who cares because it’s delicious and it does sit beautifully on crusty bread.
- Melitzanosalata (Greek Eggplant Dip) Have you ever had baba ganoush? Did ya love it? Then melitzanosalata is right up your alley. This dip is as simple as it is delicious.
- Skordalia (Traditional Greek Potato and Garlic Dip) The concept of potato dips was weird to me at first. But I’m all about learning and growing, so I knew I had to try it.
- Greek Fava (Yellow Split Pea Dip) Fava is a delicious dip that is reminiscent of hummus in texture. But it tastes a whole lot lighter and brighter! It’s scrumptious.
- Swiss Chard Tzatziki (Yogurt Dip) If you’re not a fan of cucumbers, this take on tzatziki is pretty darn tasty. Simply replace the cucumber with some blanched Swiss chard.
- Greek Goddess Dip. This dip is so good it’s the stuff of myths. It’s not exactly traditional, but it definitely fits the Mediterranean vibe. Inspired by the colors of flavors of Green Goddess dressing, this dip is herb Olympus.
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