You can serve it as an appetizer or you can just put out with some chips and serve it as a dip.
The recipe comes from Greek Taverna, which is located at 292 Bloomfield Avenue in Montclair.
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Skordalia
Serves 6-8 as an appetizer
INTRO:
Skordo means garlic, and this popular dip is a Greek version of aioli. At Greek Taverna, it's frequently served with thin, crispy zucchini and eggplant chips.
The key to a smooth consistency is to add the oil in a slow and steady stream.
Skordalia is delicious served with fresh vegetables, chips or hot toasted pita bread.
Ingredients
10 medium Yukon potatoes, peeled and cut into chunks
2 C panko
3 C extra virgin olive oil
1 C milk
1 C white wine vinegar
1/4 C minced fresh garlic
1 C peeled almonds
2 C club soda
Directions
1. Boil potatoes in a pot of water until they're cooked well.
2. Working in batches if needed, mash the boiled potatoes in a blender or food processor; then cool them down.
3. Keeping the machine running again, gently add the milk and Italian bread, blending until they are well-mixed.
4. Clean the blender/food processor, or use a second one if available. Add the fresh garlic, 1 cup of olive oil and the peeled almonds and blend them until they become a paste. Add the mashed potato mixture, white wine vinegar, the remaining extra virgin olive oil, and club soda and mix them all together.
5. Remove from machine, cool down and serve.
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