Classic Skordalia

Classic Skordalia - Greek Potato-Garlic Dip

Skordalia (also spelled Skorthalia) is a smooth Greek sauce or dip made from pureed potatoes, bread, or a combination of the two and flavored with garlic. It can be used as a sauce for grilled meats and fish, or served as a dip for bread or raw vegetables. We like it as an alternative to hummus, served with toasted pita triangles.

Ingredients ~
3 to 4 cloves garlic, peeled
1 cup mashed potatoes (about 2 large, peeled and cooked)
2 slices white bread, crusts removed, cubed
2 tablespoons mayonnaise
2 tablespoons lemon juice
1/8 teaspoon white pepper (or more to taste)
Kosher salt to taste (start with 1/2 teaspoon)
1/4 cup olive oil
Toasted pita triangles for serving

Preparation ~
Place the garlic in the work bowl of a food processor (or blender). Pulse until finely chopped. Add the mashed potatoes, bread cubes, mayonnaise, lemon juice, white pepper and salt . Process just until blended. With the processor running, slowly add the olive oil slowly and continue processing until smooth and creamy. Taste and adjust the seasoning if necessary. Transfer to a serving bowl.

Cover the dip and chill for 2 hours. Remove from the refrigerator about 30 to 45 minutes before serving. Serve as an appetizer dip with toasted pita triangles.

Makes about 1-3/4 cups

Recipe notes ~
We recommend using plain cooked potatoes that have been mashed, but you can use leftover prepared mashed potatoes if you want. If they contain ingredients like butter, cream or sour cream, you may want to leave out the mayonnaise - just use your judgement.

To make the toasted pita triangles ~
Preheat the oven 400°F. Cut pita pockets into the desired sized triangles. Brush each with a little olive oil (do not saturate) and bake for 6 to 8 minutes until lightly crispy.