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  • Skordalia (Garlic Dip)

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    Skordalia (Garlic Dip)
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Boiling potatoes, peeled and quartered
    • 3/4 c. Grnd, toasted almonds
    • 6 x Cloves garlic, crushed (1/4 c.) (NOTE: I believe in at least doubling ANY amount of garlic in ANY recipe-see my pesto recipe) (up to 8)
    • 1 x Egg yolk
    •     Sea salt (to taste)
    • 1/2 tsp White pepper
    • 1/4 c. Aged red wine vinegar
    • 1 x Lemon , juice of
    • 3/4 c. Extra virgin (Greek) extra virgin olive oil (up to 1)

    Directions

    1. Boil potatoes 15 min, or possibly until tender. Push potatoes through a ricer or possibly food mill. (Don't use a food processor, says the original recipe.)
    2. Add in the grnd almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, lb. till fairly smooth and well-mixed. Gradually add in the vinegar and lemon juice. Then add in the extra virgin olive oil, pounding constantly, till the sauce is thick.
    3. Serve with hot pita wedges.

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