Best 4 Skordalia With Bread Garlic Dip Recipes
Skordalia, a delectable Greek dish, is a symphony of flavors that tantalizes the taste buds. This creamy, garlicky dip, also known as skordopsomo, is a versatile culinary creation that can be enjoyed as a dip, spread, or sauce. Made with a harmonious blend of potatoes, garlic, olive oil, lemon juice, and toasted bread, skordalia strikes a perfect balance between richness and tanginess. Its origins can be traced back to the humble kitchens of Greek households, where it was traditionally served as an accompaniment to grilled meats, fish, and vegetables. Skordalia's popularity has soared beyond the borders of Greece, captivating food enthusiasts worldwide with its irresistible charm. This article presents a collection of skordalia recipes, each offering a unique twist on this classic dish. From the simplicity of the traditional recipe to variations that incorporate herbs, nuts, and even roasted red peppers, these recipes cater to a range of preferences. Whether you're a seasoned cook or a novice in the kitchen, you're sure to find a skordalia recipe that suits your taste and skill level. So, embark on a culinary journey to explore the diverse world of skordalia and discover the perfect recipe to tantalize your palate.
Here are our top 4 tried and tested recipes!
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORDALIA (GARLIC DIP)
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An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
Provided by Alexandra Stratou
Categories Dip Cookbook Critic Garlic Bread Lemon Juice Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
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 WITH BREAD (GARLIC DIP)
Make and share this Skordalia With Bread (Garlic Dip) recipe from Food.com.
Provided by Az B8990
Categories Greek
Time 16m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
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-GARLIC DIP
If you like garlic then this will be right up your alley!! This is a Greek dip that my family and I enjoy very much. Serve with pita bread. DELICIOUS, be sure not to kiss anyone after you eat this.
Provided by Dana-MMH
Categories Greek
Time 5m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Mix and blend all ingredients; until very smooth.
- If desired add more oil and vinegar to taste.
- Also, add salt as needed.
- Chill for a few hours, and serve cold with pita breads.
Nutrition Facts : Calories 699.4, Fat 57.7, SaturatedFat 8.8, Cholesterol 110, Sodium 671.5, Carbohydrate 38.3, Fiber 3.2, Sugar 3.4, Protein 7.4
Tips:
- Choose the right bread: Stale bread is best for skordalia, as it will absorb the flavors of the other ingredients better. A good choice is a rustic sourdough or a hearty whole-wheat bread.
- Don't be afraid to adjust the ingredients: Skordalia is a versatile dish, so feel free to adjust the ingredients to your liking. If you like a more garlicky flavor, add more garlic. If you want a thicker dip, add more bread. And if you want a more tangy flavor, add more lemon juice.
- Serve skordalia with your favorite accompaniments: Skordalia is a great dip for vegetables, pita bread, or grilled meats. It can also be used as a sandwich spread or as a topping for baked potatoes.
- Make skordalia ahead of time: Skordalia can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great dish to prepare for parties or potlucks.
Conclusion:
Skordalia is a delicious and versatile Greek dip that is easy to make and can be enjoyed in many different ways. With its creamy texture, garlicky flavor, and tangy finish, skordalia is sure to be a hit at your next party or gathering. So next time you're looking for a new dip to try, give skordalia a try. You won't be disappointed!
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