If you’re a fan of hummus but would like to try something new that’s Greek-themed, try whipping up a quick batch of this skordalia. It’s basically a very creamy dip that’s made out of potatoes and walnuts. It’s simple, very garlicky, and it’s perfect for a light lunch with a side of veggies and even pita. It keeps you full for a while, but it’s really healthy. You can eat it both warm and room temperature. Perfect for taking to work as your lunch or you can even serve it for a brunch party.
Let potatoes cool before cut them into small cubes.
Potatoes: Peel the potatoes, wash them and cut them into small cubes. Bring a pot of water to a boil, and add the potatoes for approximately 15 minutes. Drain them, and let them cool. You will eventually add these potatoes into the food processor where you are going to combine all of the other ingredients.
Garlic: Grate the garlic into the food processor mixture where the walnuts are located.
Lemon Juice: Add the lemon juice to the food processor and pulverize the mixture slightly until well combined.
White Wine Vinegar: Add the white wine vinegar to the food processor mixture.
Olive Oil: Drizzle the olive oil into the food processor.
Once everything is combined, add the potatoes into the processor. Run the processor until everything is adequately combined in a thick dip consistency.
Top with parsley before serving or consuming. Eat with a wide array of vegetables like carrot sticks, pepper spears, cucumber and celery. You can also eat with pieces of pita bread or crackers. To make the final dish look pretty, drizzle a little bit of olive oil on the top of the dip once you’ve moved it out of the food processor and into a dish. You can also sprinkle a few walnuts on the top of the dip as well. Dig in and enjoy!
Share, Pin, Email and Print