This classic Greek garlic dip combines crushed garlic with a thick base of day-old bread and pureed potatoes. We've added almonds for extra texture.
Looking for more dip recipes?
- 400 gram boiling potatoes, peeled, chopped coarsely
- 2 slice white bread
- 1/2 cup (60g) ground almonds
- 3 clove garlic, crushed
- 2 tablespoon apple cider vinegar
- 1/3 cup (80ml) water
- 1/4 cup (60ml) olive oil
- 1Boil, steam or microwave potato until tender; drain. Mash potato in medium bowl.
- 2Meanwhile, trim and discard crusts from bread. Soak bread in small bowl of cold water; drain. Squeeze out excess water.
- 3Blend or process bread with ground almonds, garlic, vinegar and the water until mixture is smooth.
- 4With motor operating, gradually add oil in a thin steady stream, processing until mixture thickens slightly. Fold bread mixture into potato mash.
Skordalia is a tangy Greek sauce or dip made with pureed potatoes and breadcrumbs or ground nuts (or, as in this case, both). Skordalia can be served with almost any kind of dish from grilled meats and poultry to fish and raw vegetables.
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