8 servings
AuthorMyHorioTotal Time30 minsDifficultyBeginnerSkordalia (called Aliada in the Ionian islands) is a thick garlic dip or spread, preferably made with a mortar and pestle.
Skordalia can be made with a variety of ingredients, such as potatoes, walnuts, almonds, or soaked stale bread - often eaten alongside fish and/or beets.
To make skordalia garlic dip:
Boil the potatoes in water until soft, about 10 minutes.
Strain the potatoes, and let them cool a bit.
Once cooled, mash potatoes with a mortar and pestle; put them in a bowl, and set aside.
Note: If you don't have a mortar and pestle, you can use a food processor (see directions in the next step). The only downside with using a food processor is that the blade will most likely break down the starch in the potatoes too quickly, resulting in a more gummy consistency (but still very tasty).
If using a mortar and pestle:
- crush the garlic cloves with a bit of salt until it is a paste
- put garlic mixture in the bowl with the potatoes
- add ½ cup of the olive oil, and mix with a fork
- add the rest of the olive oil gradually, until the oil is fully absorbed
If using a food processor:
- use a garlic press to crush the garlic
- add the crushed garlic, and the cooled potatoes, to the food processor
- add ½ cup of olive oil and a bit of salt
- pulse a few times
- add the rest of the olive oil gradually
- pulse a few times until the oil is fully absorbed
Add red wine vinegar or lemon juice for taste, and mix well.
This dip is delicious served alongside fish, beets, soutzoukakia, or keftedes.
See more delicious dip recipes here.
Enjoy!
Ingredients
Directions
To make skordalia garlic dip:
Boil the potatoes in water until soft, about 10 minutes.
Strain the potatoes, and let them cool a bit.
Once cooled, mash potatoes with a mortar and pestle; put them in a bowl, and set aside.
Note: If you don't have a mortar and pestle, you can use a food processor (see directions in the next step). The only downside with using a food processor is that the blade will most likely break down the starch in the potatoes too quickly, resulting in a more gummy consistency (but still very tasty).
If using a mortar and pestle:
- crush the garlic cloves with a bit of salt until it is a paste
- put garlic mixture in the bowl with the potatoes
- add ½ cup of the olive oil, and mix with a fork
- add the rest of the olive oil gradually, until the oil is fully absorbed
If using a food processor:
- use a garlic press to crush the garlic
- add the crushed garlic, and the cooled potatoes, to the food processor
- add ½ cup of olive oil and a bit of salt
- pulse a few times
- add the rest of the olive oil gradually
- pulse a few times until the oil is fully absorbed
Add red wine vinegar or lemon juice for taste, and mix well.
This dip is delicious served alongside fish, beets, soutzoukakia, or keftedes.
See more delicious dip recipes here.
Enjoy!