Skordalia (Garlic Dip)

Skordalia is a healthy Greek dip rich in antioxidants from the garlic, olive oil and almonds. 

Prep time:10 minutes
Cooking time: 15 minutes

Serves 4

Ingredients

1/2 small potato, peeled

Salt and pepper

2 cloves garlic, or to taste

1teaspoon kosher salt

2 slices bread, crusts removed and slices soaked in water

1/2 cup almonds, toasted

Juice of 1 lemon

1 cup California olive oil

Directions

1. Boil the potato in a small pot of salted water until it is tender.

2. 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. 

3. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. 

4. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. 

5. Process until the mixture is well combined, but still slightly coarse in texture.

6. 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. 

7. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. 

8. 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.

Make it your own

Add 2-4 fresh garlic cloves to the pot with the potato, step 1

Garnish with coarsely chopped roasted nuts, step 8

Drizzle with a little California olive oil before serving, step 8

Add more fresh garlic, step 4

If the garlic flavor is overpowering, add a few drops of lemon juice, step 8

Use a sourdough bread, step 4

Substitute walnuts for the almonds