Classic Skordalia - Greek Potato-Garlic Dip
Skordalia is a classic Greek dip or sauce made from boiled potatoes and/or bread, olive oil, lemon juice and lots of garlic. We like it as an appetizer dip served with toasted pita triangles.
Servings: 1 -1/3 cups
Ingredients
- 1 cup plain mashed potatoes about 2 large - see notes
- 2 to 3 cloves garlic peeled and roughly chopped
- 2 slices soft white bread crusts removed
- 1/3 cup extra-virgin olive oil
- 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
- Toasted pita triangles for serving
Instructions
- Place the garlic in the work bowl of a food processor. Pulse until finely chopped.
- Soak the bread in cool water for a minute or two, squeeze dry and add to the processor with the garlic. Pulse to combine, then add the olive oil, mayonnaise, lemon juice, white pepper and salt . Process until smooth, then add the mashed potatoes and pulse just enough to blend well (do not overprocess the potatoes). Taste and adjust the seasoning if necessary, then transfer to a serving bowl.
- Cover the dip and chill for at least 2 hours to allow the flavors to blend. Remove from the refrigerator about 30 to 45 minutes before serving. Serve as an appetizer dip with toasted pita triangles.
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 8 to 10 minutes until lightly crisped.