Food - Drink
Skordalia: The Garlicky Greek Dip You Have To Try
By NATASHA BAILEY
History of Skordalia
Skordalia is a smooth yet creamy dip with a strong garlicky flavor. Although today’s skordalia is made with potatoes, garlic, and lemon, early versions of the dip were made with Mediterranean parsnips instead of potatoes and sour grape juice instead of lemon. The resulting thick, garlicky sauce was used to cover meats, fish, and veggies.
How to Make It
Early versions of skordalia were made with a mortar and pestle, but today it can easily be whipped together in a blender or food processor. After you’ve added your boiled potatoes, lemon, garlic, and olive oil, simply puree until smooth. The resulting dip is a super smooth, fluffy, and rich sauce with earthy potato flavors cut by aromatic garlic and acidic lemon.
How to Serve It
Skordalia is typically served as a mezzé, or a small shared dish, so it’s perfect to whip up for a picnic, as an appetizer, or for your game day spread. It’s best served with warm pita bread, but you can use it as a sauce with a variety of entrees, particularly fish. Best of all, it packs a smooth, creamy and flavorful punch while remaining completely vegan.
