Products used in this recipe
Skordalia Sauce (Greek Potato and Garlic Dip)
Yield: 23 Servings (4 oz. each)
Yield: 23 Servings (4 oz. each)
Skordalia is the national sauce of Greece, and for good reason. Made with potatoes, nuts and fresh garlic—it’s incredibly versatile; use it as a dip for roasted meats and vegetables, or as a spread for crusty bread or crackers.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Farmhouse Originals™: Seasoned Mashed Potatoes 6/4lb | 4 lbs. | 7 cups |
| Walnuts, toasted | 4 oz. | 1 cup |
| Almonds, blanched, toasted | 4.5 oz. | 1 cup |
| Water | 4 fl. oz. | 1/2 cup |
| Garlic, fresh, peeled, finely grated | 1/2 oz. | 1 Tbsp. |
| Lemon, large, zested and juiced (1/2 cup juice) | 2 each | |
| Olive oil, EVOO | 10.5 fl. oz. | 1 1/3 cups |
| Kosher salt | to taste | |
| Olive oil, EVOO, for drizzle | 1 1/2 cup | |
| Chives, thinly sliced | 3 Tbsp. | |
| Sumac or red pepper flakes | as garnish |
Preparation Instructions:
- Step 1
- Prepare the mashed potatoes according to package instructions. Cool to room temperature.
- Step 2
- Toast walnuts and almonds in a skillet or oven until golden brown. Let cool and transfer to food processor bowl. Pulse to coarsely chop.
- Step 3
- In a large bowl, mix the potatoes, nuts, water, garlic, lemon zest and juice, olive oil and salt until smooth. Portion into serving container or dish and drizzle with 1 Tbsp. olive oil, sprinkle with chives and seasoning.
