Ingredients

How to make it

  • Peel and cube Potatoes, then rinse. Put Onions and Potatoes in a pot and cover with water. Bring to a boil and cook untill the Potatoes are quite soft, about 15 minutes. Remove the Potatoes and Oinons to a food processor, and reserve the liquid.
  • Add crushed Garlic, Olive Oil, Lemon juice, Salt and Pepper to the Onions and Potatoes. Blend untill no longer chunky. Taste and adjust seasoning. Add the reserved boiling water and blend untill creamy. Use more of the boiling water if too dry.
  • It tastes best if allowed to sit in the refrigerator for an hour or two. Garnish with parsley if you like.
  • VARIATION: Use roasted garlic instead: Cut the top off one head of garlic and cover in aluminum foil. Place in oven at 400 degrees for about an hour. Continue from step 2.

Reviews & Comments 10

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  • aegeansea 4 years ago
    A nice traditional Greek dish. I use bread & tons of garlic...it's served here w/fried zucchini & fried cod, in the summer!
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  • lunatic 5 years ago
    what do you normally use this dip for? Iimagine pita bread would be good, anything else?
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  • ivy 6 years ago
    I posted about skordalia about a week ago in my blog. You are right about your introduction above. I make it with bread and walnuts.

    http://kopiaste.blogspot.com/2008/01/skordalia.html
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    " It was excellent "
    lunasea ate it and said...
    One of my faves too! Thanks for the recipe...yayy! =)
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    " It was excellent "
    jo_jo_ba ate it and said...
    oops i meant faves**
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    " It was excellent "
    jo_jo_ba ate it and said...
    this is one of my fames.... thanks!
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  • jenniferbyrdez 6 years ago
    Yuumm.
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    " It was excellent "
    berry ate it and said...
    Little sheep/lamb, ... this is wonderful, Rated 5, thanks!
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  • wolfpackjack 6 years ago
    Thanks Lambo... perhaps I should go looking for a nice greek girl if they know food like this...dave
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    " It was excellent "
    kukla ate it and said...
    May be that it's rare outside of Greece, but that's not the case in MY kitchen!! I adore this stuff -- great post, Leg-o-Lamb :)
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