Skordalia (Greek Garlic and Potato Dip)

Yield: 6-8 as a side/ dip

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Skordalia (Greek Garlic And Potato Dip)

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

This recipe is for garlic lovers only, because it has a handful of raw garlic in it. It’s a classic Greek dip, usually served as part of a meze. That meze will sometimes have a beetroot salad, so I’ve added that here as a topping to balance out the garlic with some zingy freshness. Serve as part of a spread or as a starter with warm bread. 

Ingredients

Skordalia dip

• 1 kg waxy potatoes
• 6–12 garlic cloves (I used 10 large cloves)
• 100 g slivered almonds (plus extra for topping)
• 3 tbsp white wine vinegar
• 1 tsp table salt
• Juice of 2 lemons
• 180 ml olive oil
• Toasted almonds, parsley (optional, for topping)
• Pita bread, to serve (optional)

Beetroot Salad Topping

• 250 g cooked beetroot
• 15 g parsley or dill
• Juice and zest of ½ lemon
• 1 tsp pomegranate molasses (optional)
• 1 tbsp olive oil
• 1 tbsp capers (optional)
• Salt and pepper

Instructions

1. Bring a large pot of salted water to the boil. Peel and cut the potatoes into large pieces, about 3 cm. Rinse them well to remove some of the starch, then place in the pot to boil for 15–20 minutes, until very tender.
2. Meanwhile, add the almonds, garlic, vinegar, lemon juice, and salt to a food processor and blend until smooth, or as smooth as possible. It should form a thick purée.
3. Reserve a cup of the potato cooking water, then drain the potatoes in a colander. Rinse them again under cold water to remove more starch and help cool them slightly. Mash the potatoes with a fork, potato ricer, or sturdy sieve with very small holes. Do not put them in a food processor, as they will become gummy. Mash until smooth and fluffy.
4. Stir through the almond and garlic purée and the olive oil with a wooden spoon until just combined, try not to overwork the mixture. Slowly add some of the reserved cooking water, stirring until you have a creamy dip consistency. Taste and adjust with salt and pepper. I like it quite lemony, so add some more lemon juice if you like.
5. For the beetroot salad topping, finely slice the beetroot on a mandoline (or chop into cubes if you prefer) and place in a mixing bowl. Finely chop the herbs and add them to the bowl along with the remaining ingredients. Stir well to combine.
6. To serve, spread the skordalia onto a large platter and top with the beetroot salad, extra lemon zest, a drizzle of olive oil, and some slivered almonds. Serve with warm pita bread, if you like.