Donna M.'s Note:
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:"
My Private Note
Units: US | Metric
- 1Take one pound of potatoes, peeled, diced and boiled until soft.
- 2Pour out the water and leave them in the pan a couple of minutes to dry out.
- 3Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
- 4The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
- 5You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
- 6Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
- 7You want to get where it just kind of hangs on the bread.
You Might Also Like...View All Spreads Recipes
Nutritional Facts for Skordalia
Serving Size: 1 (595 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1331.4
- Calories from Fat 976
- Total Fat 108.5 g
- Saturated Fat 15.0 g
- Cholesterol 0.0 mg
- Sodium 2357.8 mg
- Total Carbohydrate 85.5 g
- Dietary Fiber 10.3 g
- Sugars 3.9 g
- Protein 10.2 g