Skordalia
2
Points®
Total time: 33 min • Prep: 10 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Skordalia is to Greece what hummus is to Israel. Whipped until creamy, this popular dip is sure to please. Skordalia is excellent served with vegetable dippers like cucumber sticks, sliced fennel, red bell pepper chunks, and endive leaves. It is also delicious with warm pita or pita chips. Great as a party dip, skordalia is richly flavored with garlic paste and hearty due of the potato base. Putting the potatoes through the food mill helps keep them from becoming gummy when whipped. Make this dish in just 30 minutes and chill until you are ready to serve. A quick 30-second zap in the microwave can bring it to room temperature. If your microwave is very strong, stop halfway through to stir.
Ingredients
Uncooked Yukon gold potato
1 pound(s)
Garlic
4 clove(s)
Table salt
¾ tsp
Fresh lemon juice
4 tsp
Extra virgin olive oil
3 Tbsp
Walnuts (unsalted, dry roasted or raw, no sugar added)
1 Tbsp
Fresh parsley
1 Tbsp
Instructions
1
Combine potatoes with enough water to cover in medium saucepan; cover and bring to boil. Reduce heat and simmer, partially covered, until potatoes are fork-tender, about 15 minutes; drain. With potato ricer or food mill, press potatoes into large bowl.
2
Meanwhile, with flat side of large knife, mash garlic with salt until paste forms.
3
With electric mixer on high speed, beat potatoes with lemon juice until smooth. Reduce speed to low and gradually add oil in thin, steady stream until potatoes are very smooth. Beat in garlic paste. Transfer skordalia to serving bowl; sprinkle with walnuts and parsley. Serve warm or at room temperature.
4
Per serving: about 1/3 cup
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