Skordalia (garlic dip)

skordalia_(garlic_dip)

Greek cuisine is full of delicious, bold flavors that are sure to excite your taste buds. One of the most popular dishes found in Greek cuisine is Skordalia, a creamy, garlic dip that is perfect for dipping pita bread, vegetables, or just about any other appetizer you can think of.

Skordalia is a traditional Greek dish that is made from a base of mashed potatoes, soaked bread, and a generous amount of garlic. The dip is then flavored with lemon juice, vinegar, and olive oil, and sometimes accompanied by walnuts, almonds, or white beans. This perfect combination of flavors and textures makes skordalia an irresistible and addicting dip that is sure to be a hit at any party.

The history of skordalia dates back more than 2,000 years, where it was first mentioned by the ancient Greek philosopher, Aristotle. Skordalia was originally made as a simple bread and olive oil dip, but it wasn’t until the Greeks introduced potatoes to their cuisine that the dish truly came into its own.

Today, skordalia is a staple dish in Greek cuisine, and can be found at virtually any Greek restaurant or taverna. The dish is most commonly served as an appetizer or meze, and is often paired with fresh vegetables, such as cucumber, carrot, or celery sticks. Some variations of the dish even include seafood, such as shrimp or octopus, making it a versatile dish that can be enjoyed in a variety of ways.

While there are many different variations of skordalia, the most popular version is made with the classic ingredients of potatoes, garlic, lemon juice, and olive oil. To make this delicious dip, you will first need to boil and mash several potatoes, either using a hand masher or an electric mixer.

Once your potatoes are mashed, you will add in several cloves of minced garlic, lemon juice, and a good amount of extra virgin olive oil. The key to making great skordalia is to add just the right amount of garlic and olive oil, so be sure to taste and adjust these ingredients as needed.

After the garlic and olive oil have been added, you can also add in some salt and pepper to taste. Once you have the base of your skordalia ready, you can serve it immediately or transfer it to a serving bowl and chill it in the fridge until you’re ready to serve.

In conclusion, skordalia is a delicious and versatile dip that is loved by Greeks and non-Greeks alike. Whether you’re enjoying it on pita bread, with fresh vegetables, or as a side dish to your favorite Greek cuisine, you’ll love the bold, garlicky flavors of this beloved Greek classic. So why not try making skordalia at home tonight and see for yourself why this dish has been a favorite of Greeks for thousands of years?

Ingredients:

  • 10-12 garlic cloves, minced
  • 1/2 cup almonds, blanched, peeled, and slivered
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 lemon, juiced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley leaves, chopped

Instructions:

  1. In a food processor, blend the garlic and almonds until finely minced.

  2. Add the olive oil, vinegar, lemon juice, salt, and pepper, and blend until smooth.

  3. Continue blending while slowly adding 1/4 to 1/2 cup of cold water, until the mixture is smooth and creamy.

  4. Stir in the chopped parsley.

  5. Adjust the seasoning to taste with salt and black pepper.

  6. Serve at room temperature, garnished with parsley leaves and a drizzle of olive oil.

  7. The skordalia can be stored in the refrigerator for up to 4 days.