Split Pea-Garlic Dip (Skordalia)

Becky Luigart-Stayner; Lydia DeGaris-Pursell

This is an island variation on a much-loved mezze (appetizer); instead of the typical potatoes and soaked bread, pureed peas form its base. (Garbanzo beans or white beans can also be used.) Serve with baked pita wedges and assorted raw vegetables. Add vegetable stock or white wine to make the dip into a sauce, which is delicious over steamed vegetables and grilled fish or chicken.

Yield: 2 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 27%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 3.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 45mg
  • Calcium: 7mg

Ingredients

  • 1/2 cup green split peas
  • 1/2 cup yellow split peas
  • 2 cups water
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • 1/2 teaspoon salt, divided
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, peeled
  • 3 tablespoons chopped pitted kalamata olives
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/4 cup chopped arugula (optional)

Preparation

  1. Sort and wash the peas. Combine peas, water, oregano, and bay leaves in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Stir in 1/4 teaspoon salt; cook 15 minutes or until tender. Drain; discard bay leaves.
  2. Combine the pea mixture, 1/4 teaspoon salt, vinegar, oil, pepper, and garlic in a food processor; process until smooth, scraping sides of bowl occasionally. Stir in olives. Cover and chill 2 hours. Sprinkle with cilantro and arugula, if desired.
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