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Skordalia #EattheWorld


It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the October installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge


This month, we are sharing Greek recipes. Here's the #EattheWorld line-up...


Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs. 

  • 2 Tablespoons garlic, peeled and minced
  • 2 cups cubed potatoes
  • 2  Tablespoon freshly squeezed lemon juice
  • olive oil
  • water from the boiled potatoes

Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.


That's a wrap for the #EattheWorld Greek event. We'll be back next month with another tabletop adventure. Stay tuned.

Comments

  1. I'd never heard of a potato based garlic dip but now I can't wait to try it! It sounds divine with the lemon and olive oil.

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    Replies
    1. It was SO good. But everyone at the table has to eat it because it's pretty pungent.

      Delete
  2. I've heard a lot about this Greek dip but never tried it. It sounds so good, love the potato garlic combo!

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  3. I love this simple dip, especially as it's naturally gluten free - and we have lots of garden potatoes to use right now! Thanks for sharing.

    ReplyDelete
  4. This sounds delicious Cam. Love that you used it to make a bruschetta of sorts.

    ReplyDelete
    Replies
    1. Yes, I put the leftovers on a bread and cheese tray this afternoon. Delicious.

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  5. This sounds delicious! Garlicand potatoes are always a huge hit and this dip sounds amazing!

    ReplyDelete

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