greek garlic dip

<p>Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes.  This easy skordalia recipe is made of mashed potatoes and  flavored with garlic, crushed almonds, and lemon juice.</p>

Skordalia: Greek Garlic Mashed Potato Dip

lb gold potatoes,

kosher salt

almonds (or shelled walnuts)

garlic garlic (see cook’s tip below)

lemon juice

Greek extra virgin olive oil

green onion, trimmed and thinly sliced, for garnish

parsley,

lemon,

Prepare and cook the potatoes

Place cubed potatoes in a big colander and rinse with cold water until the water is clear (see cook&#8217;s tip #1). Transfer to a saucepan and add water to cover the potatoes by at least 2 inches. Salt the water well. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 10 to 15 minutes or until the potatoes are well cooked through (test by inserting a knife, it should break the potatoes with no resistance). Drain the potatoes in the same colander and rinse again, this time with hot water, for 30 seconds. Set the potatoes aside for 5 to 7 minutes to allow excess moisture to evaporate.

Make the garlic and almond paste. 

While potatoes are cooling, combine almonds, garlic, large pinch of kosher salt, and lemon juice in the small bowl of a food processor fitted with a blade. Run processor until the garlic and almonds turn into a paste (as smooth as you can get it).

Mash the potatoes

Using a potato masher or a food mill (do not use food processor), mash the potatoes thoroughly.

Combine mashed potatoes with extra virgin olive oil and garlic-almond paste

To the mashed potatoes, add about 1/2 of the olive oil, a little bit at a time, mixing well with a wooden spoon. Add the garlic and almond paste and mix well. Then add the remaining olive oil, again a little bit at a time, mixing well with your wooden spoon. Taste and add more kosher salt if needed. Mix well to combine. (At this point, if you&#8217;re not serving the skordalia, you can let it cool then chill in the fridge until later).

Add garnish and serve. 

Transfer the mashed potato dip into a serving bowl or dish. Add a generous drizzle of extra virgin olive oil and top with chopped green onions, parsley and lemon zest. Serve at room temperature or chilled (if you had chilled it before adding garnish).

It was a huge hit at my house!! Everyone loved it!

I knew I'd love this, but I had no idea how much I'd love it! This is amazing!!

Whoa!  These are SOOOOO good!  My husband made rack of lamb tonight and these were a wonderful compliment to the lamb!  As always,  thank you for another wonderful recipe!

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