Greek Garlic Dip-skordalia
From greekgirrrl 17 years ago
Ingredients
- 1 head of garlic shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 1 pound russet potatoes, peeled, cut into 3/4-inch cubes shopping list
- 6 tablespoons whipping cream shopping list
- 1/4 cup (1/2 stick) butter shopping list
- 1 tablespoon sour cream shopping list
- 1 cup sliced almonds, toasted, cooled, finely ground shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 garlic clove, minced shopping list
How to make it
- Preheat oven to 350°F.
- Cut top 1/2 inch off garlic head, exposing cloves.
- Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes.
- Cool.
- Squeeze garlic head from bottom to release garlic from skins.
- Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain.
- Bring cream and butter to simmer in large saucepan.
- Remove from heat; whisk in sour cream.
- Add potatoes to cream mixture and mash.
- Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes.
- Season with salt and pepper.
- Can be made 2 hours ahead. Cover and let stand at room temperature.
The Rating
Reviewed by 14 people-
You make this 2 hours ahead leave it on the counter with me to guard it and it might accidentally disappear.
WOW Delicious and Delicious.
Michael
trigger
in loved it
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One of my favorite Greek dips. I love ground almonds in dips. Spicing up the roasted garlic with a small amount of raw is a great idea. This is a keeper for sure.... Thanks. Jim
jimrug1
in Peoria loved it
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YUMMM! I LOVE IT!
uk2nyc
in West Hollywood loved it
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