This dip's olive oil—with its beneficial monounsaturated fats—tames the heady garlic. Serve with crudités.
1 pound peeled red potatoes, cut into 1-inch pieces
10 garlic cloves, peeled
1/3 cup olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
4 teaspoons chopped fresh chives
How to Make It
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 14 minutes. Add garlic to pan; cook 1 minute. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Place potato mixture and reserved liquid in a food processor; add oil, juice, and salt. Pulse until smooth. Cover and chill overnight. Sprinkle with chives before serving.
I'll admit that I'm unfamiliar with skordalia--but generally have an adventurous palate. This tasted just barely ok but reminded me of glue. Perhaps I overcooked the potatoes? but we were not impressed.
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