TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)
Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
- Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
- In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
- Add ½ of the olive oil in the food processor and continue mixing.
- Add the garlic paste to the potato and mix with a wooden spoon.
- Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
- Add a bit of red wine vinegar for taste, mix well.
Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g
ROASTED PEPPER SKORDALIA
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.
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
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
SKORDALIA (A GARLIC SAUCE/CONDIMENT)
Use this to accompany roasted beets, or fried salt cod, or any of the greek fritter recipes. It is a condiment and is used like a mayonnaise and/or dip.
Provided by evelynathens
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Soak bread in water.
- Squeeze dry between hands.
- Put in food processor along with garlic, pine nuts or walnuts.
- Process for 20 seconds.
- Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.
- (you may need slightly more oil and/or vinegar, depending on personal taste).
SKORDALIA
Found on a commercial garlic grower's website on the internet: "All of the Greek restaurants serve a dark, crusty bread with a garlic dip they call Skordalia. It's a very simple and economical dish. Even people who wouldn't think they would like garlic will like this. For years we'd go down there and hit all the clubs. We could never find out what was in it. We'd go home and we thought: "There must be yogurt in it", but we could never really get it. Finally one day we went into Stacy's Restaurant and it turned out that Julie Stacy had and gave us the recipe:"
Provided by Donna M.
Categories Spreads
Time 35m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Take one pound of potatoes, peeled, diced and boiled until soft.
- Pour out the water and leave them in the pan a couple of minutes to dry out.
- Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
- The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
- You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
- Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
- You want to get where it just kind of hangs on the bread.
ROASTED GARLIC SKORDALIA
This is a variation of the Greek potato-garlic puree made using roasted garlics which makes the taste more mellow. It's great on toast or crusty bread, or as a dip with veggies. From One Potato, Two Potato cookbook.
Provided by kolibri
Categories Potato
Time 1h
Yield 2 cups
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees Fahrenheit.
- Put unpeeled garlic on a piece of foil. Drizzle with about 1 teaspoon of the oil, season with salt and pepper. Fold the foil in to form a neat little package. Roast for about 30 minutes, until the garlic is soft but not caramelized.
- Boil the potatoes until they are very tender, and drain. Let cool slightly.
- Puree the one garlic clove into a smooth paste, using a mortar and a pestle. Add a pinch of salt and place in a bowl.
- Cut off the heads of the roasted garlic cloves with scissors and squeeze the pulp into the bowl. Combine with the raw garlic. Drizzle in the wonderful oil from the foil package also.
- When the potatoes are cool enough to handle, but still warm, peel them and add one at a time to the garlic. You can fluff them in with a fork and mix until smooth.
- Drizzle in the remaining olive oil a bit a time, making sure to have a smooth puree before adding more oil. Season with the lemon juice, salt and black pepper.
- If you want a looser sauce, add some warm water or chicken stock.
- Serve right away, or keep at room temperature for few hours. If you need to keep it longer than that, refrigerate but return to room temperature before serving.
Nutrition Facts : Calories 678.6, Fat 54.3, SaturatedFat 7.5, Sodium 17.6, Carbohydrate 45.8, Fiber 5.4, Sugar 2.1, Protein 5.7
More about "roasted garlic skordalia recipes"
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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