Authentic Greek Skordalia: Creamy Garlic Potato Dip Recipe скачать в хорошем качестве

Authentic Greek Skordalia: Creamy Garlic Potato Dip Recipe

Hey Food Lovers! If you love garlic, you’ll fall head over heels for this Greek Garlic Potato Dip—skordalia! Made with creamy mashed potatoes, tangy lemon, and rich olive oil, this dip is bursting with bold flavor. Perfect for dipping veggies, fish, or adding to any mezze platter. Watch to learn how to make this traditional Greek favorite that's simple, flavorful, and sure to impress! Grab the recipe below 👇🏼👇🏼👇🏼 #greekfood #greekrecipes #glutenfreerecipes #skordalia #garlicdip ✅ DON'T FORGET TO LIKE AND SUBSCRIBE TO THIS CHANNEL: ‪ ‪@CreateCookShare‬ CLICK FOR MORE RECIPE DETAILS 🔗 https://www.createcookshare.com/singl... CONNECT WITH ME 😉❤️ Website: https://www.createcookshare.com/ Instagram:   / createcookshare   Facebook:   / createcookshare   Pinterest:   / createcookshare   Greek Garlic Potato Dip (Skordalia) Prep Time: 10 minutes Boiling Time: 15+ minutes Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving. INGREDIENTS 800g white potatoes, peeled 4 fresh garlic cloves, chopped ½ cup (125ml) freshly squeezed lemon juice ½ cup (125ml) olive oil 1 ½ teaspoons sea salt ½ teaspoon white pepper 2 tablespoons cold water To Garnish: Extra virgin olive oil Parsley, finely chopped Paprika To Serve: Pita bread, gluten-free Vegetable sticks (carrot, celery, cucumber, capsicum) Or as part of main meal with (chicken, lamb, vegetables etc) Or pair with Snake / Green Beans INSTRUCTIONS 1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey). 2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency. 3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley. 4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE. Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice.