Skordalia | VegNews
A traditional Greek dip with the appealing bite of fresh garlic, this version uses potatoes as a creamy base, along with almonds and plenty of olive oil.
Ingredients
- 1 pound white, waxy potatoes, peeled and diced
- 5 garlic cloves, peeled and minced
- 1/2 cup almonds, blanched and sliced
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon each salt, white pepper, and dried oregano
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