Sunday, December 27, 2009

Skordalia Dip

This is a recipe for skordalia, which is a Greek garlic-potato dip. Skordo is Greek for garlic.
Place 2 medium baking potatoes (12 ounces total) in a saucepan with cold water. Bring to a boil, then reduce heat to a simmer and cook the potatoes until very soft, about 10 minutes.

Drain the potatoes well in a colander. Return the potatoes to the pot over low heat for 2 minutes to dry them. Shake the pot so that they dry evenly and don’t stick.

Mince 6 to 8 cloves of garlic and place in a mixing bowl with a little salt and pepper. Mash the garlic to a paste with the back of a wooden spoon. Add the potatoes and mash with a potato masher or put them through a ricer.

This dip should be highly seasoned. You may increase or reduce the salt and lemon juice to taste.

Using a wooden spoon, beat in 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and enough chicken or vegetable stock (3 to 4 tablespoons) to make a light, creamy puree.

Sprinkle with 3 tablespoons chopped fresh flat-leaf parsley. Serve with pita chips.

Note: For the best results, do not use a food processor. Pureeing in the food processor will make the dip gummy.

This recipe yields 2 cups dip. There are 71 calories to a quarter cup serving. This version saves calories by replacing part of the traditional olive oil with chicken or vegetable stock

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