Skordalia
A creamy, garlicky Greek dip that brightens with lemon and sings with olive oil. Thick, rustic, and effortless to make, it balances pungent garlic with mellow potatoes and a silky finish.
1 lb potatoes, peeled and quartered
5 clove garlic, peeled
1 cup olive oil
1 lemon, juiced
¼ cup blanched almonds, optional
2 tbsp milk
1 tsp salt
¼ tsp black pepper, freshly ground
1 tbsp parsley, chopped
2 tbsp olive oil, for finishing
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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