Potato Garlic Dip Recipes

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BAKED POTATO-GARLIC DIP



Baked Potato-Garlic Dip image

Puree potato with oil, garlic and lemon for a delicious dip for vegetables or pita chips.

Provided by Food Network Kitchen

Time 1h35m

Yield 6-8 servings (about 3 cups)

Number Of Ingredients 9

1 pound russet potatoes, scrubbed (about 2 large potatoes)
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil, plus extra for drizzling
8 garlic cloves, finely chopped
1/3 cup freshly squeezed lemon juice, from 2 large lemons
2 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
Chopped fresh chives, for garnish (optional)
Cut up vegetables and/or pita chips, for dipping

Steps:

  • Preheat oven to 400 degrees F. Bake the potatoes until fork tender, about 1 hour. Cool, peel, discarding the skins, and break the potatoes into pieces.
  • Process the almonds, olive oil and garlic in a food processor into a paste. Add the potato chunks, 1/2 cup water, lemon juice, vinegar, 1 1/2 teaspoons salt and a generous grinding of black pepper. Pulse until the mixture just comes together into a thick dip. Take care not to over-process or the dip will be gummy. Season with additional salt and pepper.
  • Spread the dip on a large serving dish. Drizzle with olive oil and scatter with the chives if using. Serve with vegetables and/or pita chips for dipping.

SKORDALIA (GREEK POTATO AND GARLIC DIP)



Skordalia (Greek Potato and Garlic Dip) image

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

2 russet potatoes (about 1 pound), scrubbed
Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
8 medium cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper

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.

SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

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

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

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

GREEK GARLIC POTATO DIP (SKORDALIA)



Greek Garlic Potato Dip (Skordalia) image

Provided by David Kamen

Categories     Condiment/Spread     Garlic     Nut     Olive     Potato     Bake     Almond

Yield Makes 8 servings

Number Of Ingredients 9

3 medium russet potatoes
4 to 5 cloves garlic, peeled and minced
1 teaspoon kosher salt
1 large egg yolk
1/4 teaspoon ground black pepper
1/3 cup kalamata olives, pitted and chopped
1/2 cup almonds or walnuts, toasted and ground
Juice of 1 lemon (about 1/4 cup)
1 cup olive oil

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 (POTATO AND GARLIC DIP)



Skordalia (Potato and Garlic Dip) image

Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

750 g floury potatoes
4 -6 garlic cloves
1 tablespoon lemon juice
100 g ground almonds
175 g extra virgin olive oil
1 egg
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
  • Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
  • Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
  • Beat in the whole egg and season with salt and pepper.
  • Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.

Nutrition Facts : Calories 343.1, Fat 28.9, SaturatedFat 3.7, Cholesterol 26.4, Sodium 15.2, Carbohydrate 17.9, Fiber 3.8, Sugar 1.8, Protein 5.1

MIDDLE EASTERN GARLIC SAUCE



Middle Eastern Garlic Sauce image

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Provided by Jewels

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 5

3 small russet potatoes, peeled
1 head garlic, peeled and crushed
1 ½ teaspoons salt
⅓ cup lemon juice
½ cup canola oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  • Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g

POTATO WEDGES WITH ROASTED GARLIC DIP



Potato Wedges With Roasted Garlic Dip image

Make and share this Potato Wedges With Roasted Garlic Dip recipe from Food.com.

Provided by Julie Bs Hive

Categories     Potato

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs potatoes, unpeeled and halved
2 tablespoons olive oil
1 garlic clove, finely chopped
2 teaspoons salt
2 heads garlic, bulbs separated into cloves
1 tablespoon olive oil
5 tablespoons sour cream or 5 tablespoons strained plain yogurt
4 tablespoons mayonnaise
paprika, to taste
salt

Steps:

  • MAKE THE ROASTED GARLIC DIP:
  • Preheat the oven to 400°. Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat. Spread out in a single layer and roast in the preheated oven of 25 min or until tender. Remove from the oven and let stand until cool enough to handle.
  • Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt. Mash well with a fork until smooth. Scrape into a bowl and stir in the sour cream and mayonnaise. Season to taste with salt and paprika. Cover the bowl with plastic wrap and let chill until ready to serve.
  • MAKE THE POTATOES:.
  • To cook the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic, and salt and toss well. Transfer to a roasting pan, then arrange in a single layer and roast in the preheated oven for 1-1 1/4, or until crisp and golden.
  • Remove from the oven and transfer to serving bowls. Serve immediately, handing round the roasted garlic dip separately.

Nutrition Facts : Calories 322.5, Fat 12.3, SaturatedFat 2.6, Cholesterol 7.8, Sodium 870.1, Carbohydrate 49.1, Fiber 5.4, Sugar 3, Protein 6.2

ROASTED POTATO-GARLIC DIP



Roasted Potato-Garlic Dip image

Frozen roasted potatoes are cooked and mashed with sour cream, chicken bouillon granules and garlic mixture for a delicious dip that's ready in just 30 minutes - serve with assorted vegetables.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 28

Number Of Ingredients 7

1 bag (19 oz) frozen roasted potatoes with garlic & herb sauce
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1/2 teaspoon chicken bouillon granules
1 clove garlic, finely chopped
2 tablespoons chopped fresh parsley
Assorted cut-up fresh vegetables

Steps:

  • Cook potatoes as directed on bag. In medium bowl, place potatoes; let stand until slightly cooled, 10 to 15 minutes.
  • Meanwhile, in another medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sour cream, bouillon and garlic; beat until smooth.
  • Mash potatoes with potato masher until slightly smooth. Add to sour cream mixture; beat on medium speed until well combined. Gently stir in parsley. Serve with assorted vegetables. Store dip in refrigerator. Let stand at room temperature 15 minutes before serving.

Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 0 g, TransFat 0 g

CAPER POTATO-GARLIC DIP



Caper Potato-Garlic Dip image

Adapted from Aglaia Kremezi's "Foods of the Greek Islands"

Provided by Molly O'Neill

Categories     appetizer

Time 2h20m

Yield 6-8 servings

Number Of Ingredients 8

2 cups cubed day-old whole-wheat bread, soaked in water until softened
4 cloves garlic, quartered
1/4 cup capers, preferably salt-packed, rinsed and drained
1/3 cup extra-virgin olive oil
3 to 4 tablespoons freshly squeezed lemon juice
1/4 cup blanched whole almonds, soaked overnight in water and drained
1 medium potato, boiled, peeled and mashed
Freshly ground white pepper and salt to taste

Steps:

  • Squeeze the excess water from the soaked bread and place it in a food processor. Add the garlic and process until it forms a smooth paste. Add all but one tablespoon of the capers and process until smooth. With the motor running, add the olive oil, a little at a time. Add 3 tablespoons lemon juice and the almonds and pulse to coarsely chop.
  • Scrape the mixture into a medium bowl and fold in the mashed potato. (Do not do this in the food processor, or the potato will become gluey.) Season with pepper and, if necessary, salt to taste. Add more lemon juice to taste. Cover and refrigerate for at least two hours.
  • Stir in a few tablespoons of water if the dip is very thick. Garnish with the remaining tablespoon of capers. The dip can be served with sliced bread or crudites or over steamed or poached fish or used to make the octopus-with- garlic-sauce recipe that follows.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 1 gram, TransFat 0 grams

GARLIC DIP



Garlic Dip image

"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 1-1/2 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 tablespoon 2% milk
1-1/2 teaspoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh vegetables or pretzels

Steps:

  • In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.

Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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  • To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
  • In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
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From leitesculinaria.com


10 BEST POTATO WEDGES DIP RECIPES | YUMMLY
2022-04-26 pepper, mayonnaise, Dijon mustard, dried thyme, salt, garlic and 7 more. Stuffed Chicken Parmesan, with home made potato wedges and sautéed spinach and capsicum with feta. CaleyKimber. chicken fillets, pesto, red capsicum, large potatoes, mushroom and 11 more.
From yummly.com


GUSTO TV - FRIED COD WITH GARLIC-POTATO DIP
To make the garlic-potato dip, boil cubes of potatoes in salted water until tender. Put cooked potatoes in a food processor. Add garlic, almonds, and salt and puree until smooth. Pour in lemon juice, red wine vinegar, and olive oil, and process again until combined. Spoon into a bowl and top with chopped parsley. Set aside. To a bowl, add flour, cornstarch, baking powder, salt …
From gustotv.com


SKORDALIA GREEK POTATO AND GARLIC DIP • UNICORNS IN THE ...
2019-09-14 Once the potatoes are cooked, drain the water and place the potatoes in a bowl. Let them sit for 5 minutes. Mash the potatoes and add the garlic and olive oil mixture to the potatoes and mix well. Stir in the chopped green onions and transfer skordalia to a serving bowl. Top with chopped parsley.
From unicornsinthekitchen.com


CREAMY GARLIC ARTICHOKE DIP - KNEAD SOME SWEETS | RECIPE ...
Apr 12, 2021 - This Creamy Garlic Artichoke Dip is the perfect appetizer for the holidays! It is packed with flavourful garlic and artichoke hearts.
From pinterest.ca


BAKED POTATO-GARLIC DIP RECIPE | KITCHEN INFINITY RECIPES ...
To make the perfect Baked Potato-Garlic Dip we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 hr 35 min. This Baked Potato-Garlic Dip will produce enough food for 6-8 servings (about 3 cups). Depending on your … Baked Potato-Garlic Dip Recipe | Kitchen Infinity …
From kitcheninfinity.com


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