TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)
Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
- Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
- In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
- Add ½ of the olive oil in the food processor and continue mixing.
- Add the garlic paste to the potato and mix with a wooden spoon.
- Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
- Add a bit of red wine vinegar for taste, mix well.
Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 g
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE
Steps:
- Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
- Return the potatoes to the pot and sprinkle with pepper and mash to combine.
- In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
- Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.
Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g
SKORDALIA (GREEK POTATO & GARLIC DIP)
This recipe is from Food Network Kitchens, posted for 2005 Zaar World Tour. Times are estimates. This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebobs, or just simply with breadsticks.
Provided by katie in the UP
Categories Greek
Time 50m
Yield 3 Cups
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
Nutrition Facts : Calories 657.7, Fat 53.9, SaturatedFat 6.4, Sodium 2919.8, Carbohydrate 38.5, Fiber 7.9, Sugar 3.3, Protein 11.2
GREEK GARLIC SAUCE
This thick Greek garlic sauce makes a yummy dip to be served with vegetables, pita bread,or along with fish or chicken. Don't use a food processor or an electric mixer, which can make potatoes gluey. Adapted from Garlic, Garlic, Garlic: More than 200 Exceptional Recipes for the World's Most Indispensable Ingredient, by Linda and Fred Griffith.
Provided by Sharon123
Categories Potato
Time 35m
Yield 8-12
Number Of Ingredients 9
Steps:
- Cover potatoes with water in 3-quart saucepan and bring to a boil over high heat.
- Reduce heat to low and simmer until potatoes are tender, 15 to 20 minutes.
- Drain, rinse with cold water and mash thoroughly.
- Meanwhile, put garlic and salt in a large wooden bowl and mash with a pestle until a paste.
- Gradually add potatoes and mash them with garlic.
- If mixture is still hot, let cool 15 minutes, then add egg yolk, if using, and heartily mash in with a wooden spoon.
- Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture, mashing.
- Add pepper, and using a fork mix briskly until very smooth.
- Mix in more olive oil(or even some water), a little at a time, if sauce is too thick to use as a dip.
- Spoon into a container and store, covered, in refrigerator. It will keep for about 1 week.
- Bring to room temperature several hours before serving.
- Spoon into a bowl and serve with fresh vegetables and/or pita for dipping. Enjoy!
Nutrition Facts : Calories 256, Fat 20.4, SaturatedFat 2.8, Sodium 115.5, Carbohydrate 17.7, Fiber 2.1, Sugar 0.9, Protein 2.1
GREEK GARLIC POTATO DIP (SKORDALIA)
Steps:
- 1. Preheat the oven to 350°F oven.
- 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
- 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
- 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
- 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.
SKORDALIA (GARLIC DIP)
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
Provided by Alexandra Stratou
Categories Dip Cookbook Critic Garlic Bread Lemon Juice Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Boil the potato in a small pot of salted water.
- Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
- While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
- If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
More about "greek garlic dip recipes"
TRADITIONAL GREEK GARLIC DIP - HORIO
From minervahorio.gr
Servings 12Total Time 1 hr 40 minsEstimated Reading Time 50 secs
SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP
From themediterraneandish.com
5/5 (24)Category AppetizerCuisine GreekCalories 232 per serving
- Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water. Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes). They should easily break at this point. Rinse them again, this time under hot water. And set aside for 5 to 7 minutes (you want the moisture to evaporate)
- In a food processor, combine blanched almonds (shelled walnuts will work too) with garlic and lemon juice. Add a good pinch of kosher salt. Run the processor until the mixture turns into a paste. (It might be a bit grainy, keep going until you achieve the smoothest paste you can. It will still have some texture, which is fine).
- Here's where the magic happens! Add about half of the extra virgin olive oil, but do it one bit at a time while using a wooden spoon to mix the potatoes. Add the garlic and almond paste and keep adding the extra virgin olive oil a little bit at a time while using a wooden spoon to mix everything together. (You want to reach a fluffy potato dip). Taste and add kosher salt to your liking. Mix again to combine. (Note: at this point, you can chill the skordalia to serve at a later time).
SKORDALIA (GREEK POTATO AND GARLIC DIP) RECIPE - FOOD NEWS
From foodnewsnews.com
GREEK SKORDALIA (CREAMY ALMOND & GARLIC DIP) - ABBY'S FOOD COURT
From abbysfoodcourt.com
GARLIC DIP RECIPE WITH YOGURT - ZANA BAUMGARTNER
From dux8300st.blogspot.com
3 EASY GREEK YOGURT DIPS YOU DON'T NEED A RECIPE TO MAKE
From bonappetit.com
AUTHENTIC TZATZIKI (STRAIGHT FROM GREECE) - OLIVE TOMATO
From olivetomato.com
SKORDALIA - GREEK GARLIC AND POTATO DIP • GREEN EVI
From greenevi.com
TRADITIONAL TOUM GARLIC SAUCE (4 INGREDIENTS) - THE MEDITERRANEAN …
From themediterraneandish.com
WHAT IS SKORDALIA, THE GREEK GARLIC DIP? - DIANE KOCHILAS
From dianekochilas.com
12 STUNNING GREEK DIP RECIPES - THE RUSTY SPOON
From therustyspoon.com
GREEK DIPS & SAUCES RECIPES ARCHIVES - REAL GREEK RECIPES
From realgreekrecipes.com
SKORDALIA (GREEK GARLIC & BREAD DIP) – MOSTLY GREEK
From mostly-greek.com
10 BEST GREEK DIP RECIPES | YUMMLY
From yummly.com
TRADITIONAL GREEK DIPS - MY GREEK DISH
From mygreekdish.com
GREEK GARLIC POTATO DIP RECIPE - VEGETARISCHE REZEPTE EAT SMARTER
From vegetarische-rezepte-eat-smarter.thetabaco.com
SKORDALIA- GREEK GARLIC AND POTATO DIP - REAL GREEK RECIPES
From realgreekrecipes.com
GREEK LAMB SOUVLAKI WITH A GARLIC YOGURT DIP - CAFE DELITES
From cafedelites.com
EASY SKORDALIA (GREEK GARLIC DIP) | OLIVE & MANGO
From oliveandmango.com
SKORDALIA (GREEK GARLIC DIP) | THE MIDWEST MEDITERRANEAN
From themidwestmediterranean.com
SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE
From seriouseats.com
GREEK POTATO GARLIC DIP: SKORDALIA RECIPE - COOKING ON THE …
From cookingontheweekends.com
20 TRADITIONAL GREEK APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
WALNUT SKORDALIA (GARLIC DIP) | MEDITERRANEAN DIET, HEALTHY GREEK ...
From dianekochilas.com
GREEK GARLIC POTATO DIP (SKORDALIA) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
GREEK GARLIC POTATO DIP - THERESCIPES.INFO
From therecipes.info
GREEK SPREADS: TARAMASALATA, TZATZIKI, SPICY CHEESE, EGGPLANT
From greece-is.com
SKORDALIA GREEK POTATO AND GARLIC DIP - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
RECIPE SPOTLIGHT: FRIED COD & GARLIC DIP - GREEKTOWN CHICAGO
From greektownchicago.org
SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
From mygreekdish.com
SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP - FOOD NEWS
From foodnewsnews.com
LAST MINUTE MEDITERRANEAN FETA CHEESE DIP - THERESCIPES.INFO
From therecipes.info
10 BEST GREEK DIP RECIPES | YUMMLY
From yummly.com
HEALTHY RANCH DRESSING WITH GREEK YOGURT - FOOD RECIPES
From recipes.studio
GREEK GARLIC DIP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
VEGETARIAN RECIPES AROUND THE WORLD - GREEK GARLIC DIP
From ivu.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love