Prep 15 mins
Cook 20 mins
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:"
- 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.
Oh YUM!! Thank you so much for this recipe! It has become my all-time favorite accompanyment to crusty bread. I wasn't quite sure of the consistency, since I've never had it before - and the recipe didn't specify with or without skins - so I wasn't sure if I did it right (even tho it was delicious!). Just yesterday, we went to a greek restaurant and ordered skordalia - next time I know to remove the skins and really puree it all together. I can't wait for next time!! :)
Really easy to make and very tasty. I have been looking for a Skordalia recipe for a long time...this one is a winner!