Maidanosalata Parsley Dip Recipes

PARSNIP SKORDALIA

Steps:

• Preheat oven to 350°F. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45-60 minutes. Let cool, then coarsely chop.
• Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then coarsely chop.
• Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl.
• Purée chiles, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil.
• Do Ahead
• Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.

MAIDANOSALATA (GREEK PARSLEY SPREAD)

Steps:

• Soak bread in about 1/4 cup of water for about 5 minute.
• Squeeze the soaked bread to remove excess water. Discard any hard parts.
• place half the bread in a food processor with the onion, garllic, chili pepper, and half the parsley.
• Process until everything is reduced to a paste.
• Add the remaining parsley and bread to the blender along with the egg yolk, lemon juice, and half the olive oil.
• Blend again.
• alternate adding and blending the remaining oil and vinegar to give a creamy emulsified consistency.
• taste, and adjust seasoning if needed.
• garnish with olives. and enjoy on pita chips.

MAIDANOSALATA (PARSLEY DIP/SPREAD)

Steps:

• Dampen the stale bread with water, squeeze out the excess water and crumble.
• Put the parsley and onion in the food processor and blend until smooth.
• Add the bread and the egg yolk and continue to blend.
• Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
• Season to taste with salt and pepper.
• Serve at room temperature or cool.

CREAMY PARSLEY VEGGIE DIP

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.