SKORDALIA (GREEK GARLICKY POTATO DIP)

March 25 is Greek Independence Day. It usually falls during lent, which makes the celebration somewhat mild compared to other Greek holidays. Since lent is usually spent eating vegan meals, it’s one holiday that allows fish. Fried fish and Skordalia, or “bakalario skorthalia” as it’s called in Greek, is the traditional dish of the day.

Since I enjoy creating gluten/grain and dairy free versions of these types of traditions it allows me to still eat them, and my family enjoys these versions too. The tempura-style batter I use in my Friday Night Fish Fry recipe is perfect solution, so light and crispy. And the Skordalia, is the perfect counterpoint with its bold, garlicky flavor. This dip is so delish, it’s served year-round. Perhaps you’ve had it in a Greek restaurant, usually one of a “trio” of dips on an appetizer menu, along with eggplant dip (melinzanosalata) and hummus.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Skordalia (Greek Garlicky Potato Dip)

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 2 to 3 medium sized russet or Yukon gold potatoes
• 5 to 6 garlic cloves, peeled
• 1/2 cup almond flour or sliced almonds, packed
• 1/4 cup olive or avocado oil
• 2 tablespoons lemon juice
• 1 teaspoon salt (I like pink Himalayan salt)

Method

1. Peel the potatoes and dice into 1/2 inch cubes. Place into a pot and add enough water to cover the potatoes. Generously salt the water and bring to a boil. Cook until potatoes cut easily with no resistance. Drain and rinse under warm water.
2. While the potatoes are boiling, place the garlic cloves into a food processor and pulse until finely chopped
3. Add the almond flour to a food processor. If using sliced almonds, pulverize the almonds to a coarse grain. Do not overprocess or they will become oily.
4. Once the potatoes are cooked and drained, add to the almond garlic mixture. Process until the potatoes are puréed. Do not overprocess or the potatoes will develop a gummy texture.
5. Add the lemon juice, salt and oil, process again only enough to combine.
6. Serve drizzled with more oil and sliced Kalamata olives, with fried fish or as an appetizer with pita chips.

https://livingdelishandnutrish.com/recipe/skordalia-greek-garlicky-potato-dip

©Tina Wells Luxury Brands, LLC

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