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Skordalia

Skordalia is a creamy, garlicky Greek spread made from potatoes and olive oil, brightened with a splash of vinegar.

Ingredients:

  • 7–8 garlic cloves

  • 1 pound potatoes, peeled and cubed

  • 1 cup DEVOO olive oil

  • Red wine vinegar (or lemon juice), to taste

  • Salt

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Skordalia is perfect as a dip, a sauce for vegetables or fish, or spread on crusty bread.

Directions:

  1. Boil the peeled, cubed potatoes in water until soft. Drain and mash with a hand mixer until smooth.

  2. In a food processor, blend the garlic cloves with a pinch of salt until a smooth paste forms.

  3. Gradually add half of the olive oil to the garlic paste while processing, blending until combined.

  4. Transfer the garlic paste to the mashed potatoes and mix together with a wooden spoon.

  5. Slowly add the remaining olive oil, one tablespoon at a time, stirring until fully absorbed and the spread is creamy.

  6. Add red wine vinegar to taste and mix well. Adjust salt as needed.

Serving Suggestion:

Serve chilled or at room temperature as a dip with fresh vegetables, fried fish, or spread on toasted bread.

Kali Orexi! (Bon appétit!)

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