Best 19 Skordalia Recipes

SKORDALIA (GREEK GARLIC POTATO DIP)

Steps:

• Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
• While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
• Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
• Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
• Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

SKORDALIA (GREEK POTATO AND GARLIC DIP)

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
• Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
• Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
• In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.

SKORDALIA (GARLIC DIP)

Steps:

• Boil the potato in a small pot of salted water.
• Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
• While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
• If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

SKORDALIA

Steps:

• Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.
• Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.

GREEK GARLIC POTATO DIP (SKORDALIA)

Steps:

• 1. Preheat the oven to 350°F oven.
• 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
• 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
• 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
• 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.

SKORDALIA (GARLIC SAUCE)

Steps:

• Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.

SKORDALIA WITH BREAD (GARLIC DIP)

Steps:

• Remove the crusts from bread and soak in water.
• Peel garlic cloves, remove sprout if exists and crush them.
• Squeeze the water out of the bread.
• Put bread, crushed garlic, vinegar, lemon juice and salt in a mixer.
• Blend, while adding the oil drop by drop, until the mixture becomes smooth.

SKORDALIA (A GARLIC SAUCE/CONDIMENT)

Steps:

• Soak bread in water.
• Squeeze dry between hands.
• Put in food processor along with garlic, pine nuts or walnuts.
• Process for 20 seconds.
• Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.
• (you may need slightly more oil and/or vinegar, depending on personal taste).

SKORDALIA

Steps:

• Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

SKORDALIA (GARLIC SAUCE FOR ARTICHOKES)

Steps:

• Tear the bread into small pieces. Put bread, garlic, olive oil and 3 tablespoons lemon juice into a mixing bowl. Add 1/4 cup water, toss to combine and let stand 20 minutes to soften.
• Transfer the mixture to a food processor, blender or electric mixer, and process until smooth. Add more water by the tablespoonful and blend until a saucy consistency is achieved. Season to taste with salt; add additional lemon juice, if desired.

WHITE BEAN AND BREAD CRUMB SKORDALIA

Steps:

• If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
• To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
• Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA

Steps:

• Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
• Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
• Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
• Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.

MASHED POTATO SKORDALIA

Steps:

• Toast walnuts in a dry small skillet over medium heat, tossing, until golden brown, about 5 minutes. Let cool; finely chop.
• Mix potatoes, garlic, lemon zest, lemon juice, 3 Tbsp. oil, and 2 Tbsp. warm water in a medium bowl; season with salt. Drizzle skordalia with oil and top with chives and toasted walnuts. Serve with pita chips and cucumbers.

ROASTED PEPPER SKORDALIA

Steps:

• Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.

SKORDALIA

Steps:

• Take one pound of potatoes, peeled, diced and boiled until soft.
• Pour out the water and leave them in the pan a couple of minutes to dry out.
• Meanwhile you've taken two tablespoons of chopped garlic and prepared that with a teaspoon of salt and a half a cup of olive oil.
• The Greeks swear that you have to do this by hand, but I've done it with a blender and it works fine.
• You take the hot potatoes and dump them in the olive oil, salt, and garlic mixture, blend them up until it's smooth.
• Add a couple of teaspoons of lemon juice and then taste it, you might need a little more salt, a little more lemon juice.
• You want to get where it just kind of hangs on the bread.

LIMA BEAN SKORDALIA

Steps:

• Bring a pot of water with ⅛ teaspoon of baking soda to a boil. Add limas and cook according to package. Drain and cool. Place limas, lemon juice and garlic in bowl of food processor. With motor running, slowly pour in oil. Process until smooth. Add salt and pepper to taste.

EGGPLANT CRISPS WITH SKORDALIA AND OVEN-DRIED TOMATOES

Steps:

• For tomatoes:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Mix all ingredients in large bowl. Arrange tomatoes, cut side down, on prepared baking sheet; drizzle any remaining mixture from bowl over tomatoes. Bake 1 hour; turn tomatoes over and bake until slightly dried but still tender, about 1 hour longer. Peel skin off warm tomatoes. (Can be made 2 days ahead. Cool, then cover and refrigerate.)
• For skordalia:
• Preheat oven to 350°F. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes. Cool. Squeeze garlic head from bottom to release garlic from skins.
• Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain. Bring cream and butter to simmer in large saucepan. Remove from heat; whisk in sour cream. Add potatoes to cream mixture and mash. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm before using.)
• For eggplant:
• Soak eggplant slices in milk in large bowl 1 hour. Drain; pat dry. Sprinkle eggplant lightly with salt. Whisk egg whites in medium bowl until frothy. Dredge eggplant in egg whites, then breadcrumbs, coating completely; place on baking sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
• Heat vegetable oil in heavy large skillet over medium-high heat to 350°F. Working in batches, add eggplant slices to skillet and fry until golden, about 2 minutes per side. Using slotted spatula, transfer to paper towels to drain. Sprinkle with salt and pepper.
• Place 1 tablespoon skordalia in center of each of 6 plates. Top skordalia with 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon sliced basil, 1 oven-dried tomato half, 1 eggplant slice, 1 tablespoon skordalia, 1 tablespoon basil, 1 oven-dried tomato half, and 1 more eggplant slice. Garnish with olives and serve.

GREEK GARLIC AND POTATO SPREAD (SKORDALIA)

Steps:

• Scrub the potatoes well, peel them and cut them in half. Place them in a bowl and cover them with cold water. Rinse a couple of times to get rid of their surface starch. Place in a large saucepan and cover them with fresh water. Bring to a boil. Lower the heat and gently simmer for about 30 minutes. At that point, the potatoes should be very tender. Drain them in a colander and reserve ½ cup of the cooking water. Set the potatoes aside and keep them warm.
• In a food processor, add the garlic, the red wine, the seasoning and the cooking water, and blend well. Allow them to sit for a few minutes.
• Cut the (still warm) potatoes in medium-size pieces and add them to the food processor. Blend to combine. Then, pour in the olive oil, a little at a time, and process until the olive oil is completely incorporated and the mixture is smooth and creamy.
• Before serving, drizzle some more olive oil and sprinkle a few minced chives on top. Mini capers would be a good addition too!

WHITE BEAN SKORDALIA

Steps:

• In a food processor, place beans and garlic. Process until beans are coarsely chopped. Add lemon juice, zest and oil. Process until smooth, scraping down sides of bowl, occasionally. Season with salt and pepper. Transfer to small bowl. Stir in chives and parsley. (Can be made 1 day ahead. Cover; chill.)
• Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available