Skordalia (Greek Garlic Dip)
- 1 tablespoon sea salt
- 1 1/2 pounds potatoes, unpeeled
- 1/2 teaspoon freshly ground black pepper
- 7 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 3/4 cup extra virgin olive oil
- 1/3 cup red vinegar
Skordalia (Greek Garlic Dip)
Featured in the Honolulu Star-Advertiser on August 18, 2016.
Recipe compliments of the Greek Festival.
Ingredients:
Directions:
- Add salt and potatoes to a large pot of water.
- Boil potatoes until well done and drain.
- When cooled, peel potatoes.
- In a large bowl, season potatoes with pepper.
- In bowl of a food processor, puree potatoes, garlic, and Greek yogurt.
- While pureeing, slowly add olive oil and vinegar, alternating between them, and making sure the mixture is smooth.
- Skordalia should be creamy and thick in texture.
- Serve with pita and/or vegetables.
Makes 3 cups.
Approximate Nutrient Analysis per 2 Tablespoon serving:
90 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein
