This Greek garlic potato dip is simply perfect served with refreshing cucumber sticks or sweet cooked prawns.
Skordalia is, quite honestly, such an easy & fabuliciouzly different dip to add WOW factor to any table. It’s lovely warm but you can make this the day before you want to serve it & just keep it well covered in the fridge.
Start by steaming 500g worth of peeled & chopped potatoes until they’re lovely & tender before giving them a good mash up.
Then add in 4 teaspoons of minced garlic (or 4 cloves if you’re prepared to crush them yourself) along with 60g of almond meal. Beat that lot really well with your wooden spoon to combine.
This recipe is going to give you a great workout for your ‘angel wing’ arms.
Slowly pour in 2/3 cup of really good quality extra virgin olive oil in a thin stream whilst beating to get a gorgeous thick & smooth consistency.
Finally, add in 2 tablespoons of white wine vinegar, a tablespoon worth of finely chopped fresh parsley & season ever so generously with salt & black pepper. Keep beating until it’s a beautifully luscious mash-like dip.