Skordalia (Greek garlic dip) Recipe
A recipe by Vali Manuelides
Ingredients
- 1 cup bread, soaked in water and squeezed dry
- 1 cup mashed potato
- 1 cup blanched almonds without skin
- 1 cup Greek strained yoghurt
- 200g Feta cheese
- ¼ cup white vinegar
- 6 cloves garlic (more or less according to taste)
- 2 tsp salt
- 1 cup extra virgin olive oil
Method
- Soak almonds in water for 1 hour.
- In a food processor blend together garlic (make sure to remove any green centres) almonds, vinegar and salt until smooth.
- Add potatoes, bread and yoghurt and blend again.
- With the motor running slowly pour in the olive oil to blend with the mixture. When ready the Skordalia should be thick enough to hold it’s shape with a consistency similar to that of Humous.
- Taste and adjust salt / vinegar according to taste.
- Refrigerate for 1 hour before serving. Can be kept in a sealed glass jar for one week in the fridge.
- Serve with warm Elviart traditional pita bread alone, or with a selection of meze. Also excellent as an accompaniment to fried fish in batter and beetroot.