Skordalia is a traditional Greek garlic dip that’s beloved for its robust flavor and creamy texture, often served with crusty bread. This recipe, shared from a garlic grower’s website, promises an authentic taste that captures the essence of Greek cuisine.
Overview and History
Skordalia has deep roots in Greek culinary tradition, particularly popular in tavernas and restaurants across Greece. It typically consists of mashed potatoes blended with garlic, olive oil, lemon juice, and sometimes bread or nuts for added texture. The dip is versatile, serving as a spread, dip, or accompaniment to various dishes.
Ingredients
- Potato: 1 pound, peeled, diced, and boiled until soft.
- Garlic: 2 tablespoons, chopped finely.
- Salt: 1 teaspoon.
- Olive Oil: 1/2 cup.
- Lemon Juice: 2 teaspoons.
Nutritional Information
- Calories: 1331.5
- Fat: 108.5g
- Saturated Fat: 15.1g
- Cholesterol: 0mg
- Sodium: 2357.8mg
- Carbohydrates: 85.5g
- Fiber: 10.4g
- Sugar: 4g
- Protein: 10.3g
Cooking Instructions
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Prepare Potatoes: Peel and dice 1 pound of potatoes. Boil them until they are soft.
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Prepare Garlic Mixture: While the potatoes are boiling, in a separate bowl, combine 2 tablespoons of finely chopped garlic with 1 teaspoon of salt and 1/2 cup of olive oil.
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Blend Potatoes: Once the potatoes are soft, drain them and let them dry in the pan for a few minutes. Then, transfer them to a blender or food processor.
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Blend with Garlic Mixture: Pour the olive oil, garlic, and salt mixture over the hot potatoes in the blender. Blend until the mixture is smooth and creamy.
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Add Lemon Juice and Adjust Seasoning: Add 2 teaspoons of lemon juice to the blended mixture. Taste and adjust the seasoning, adding more salt or lemon juice if needed to balance the flavors.
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Serve: Skordalia is traditionally served at room temperature or slightly chilled. It should have a creamy consistency that “hangs on the bread” when served as a dip or spread.
Tips and Variations
- Texture: For a smoother texture, blend the potatoes while they are still hot.
- Authenticity: Some recipes insist on mashing the garlic by hand for a more rustic texture, but using a blender or food processor is a practical alternative.
- Storage: Skordalia can be stored in the refrigerator for a few days. Bring it to room temperature before serving for the best flavor.
Serving Suggestions
Skordalia pairs wonderfully with:
- Crusty Bread: Serve it with slices of dark, crusty bread as is traditional in Greek tavernas.
- Seafood: It complements fried or grilled seafood dishes.
- Vegetables: Use it as a dip for fresh vegetables like cucumber, carrots, or bell peppers.
Conclusion
Skordalia is not just a dip; it’s a taste of Greek culinary heritage, appreciated for its simplicity and bold flavors. Whether you’re enjoying it as an appetizer, side dish, or part of a meze spread, this recipe captures the essence of Greek hospitality and gastronomy, making it a delightful addition to any meal.
