Skordalia with Toasted Pita Points
Details
Garlic, glorious garlic, transformed into a dip so divine, it'll make your taste buds sing the Hellenic blues!
Ingredients
Instructions
Prepare the Base
If using bread, soak the day-old bread in water for a few minutes until soft. Squeeze out as much excess water as possible. If using potatoes, boil them until very tender, then peel and mash.
Combine Ingredients
In a food processor or a mortar and pestle, combine the roughly chopped garlic cloves with the squeezed bread or mashed potatoes. Add a pinch of salt.
Blend and Emulsify
Begin to blend or pound the mixture. While blending, slowly drizzle in the olive oil in a steady stream, much like making mayonnaise. Continue blending until the mixture is smooth and creamy. If using a mortar and pestle, continuously pound and stir as you add the oil.
Flavor and Season
Add 2 tablespoons of white wine vinegar or lemon juice. Blend again. Taste and adjust seasoning, adding more salt, vinegar/lemon juice, or a pinch of black pepper as needed. The skordalia should be tangy and assertively garlicky.
Serve
Transfer the skordalia to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with fresh parsley, if desired. Serve immediately with toasted pita bread or fresh crusty bread for dipping.
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