Skordalia is one of the classic dishes in Greek cuisines, and perfect for your Greek Easter feast. It is a comfort food, and can be eaten on its own, used as a marinade, served as a dip, added as a sauce.
Our Favorite Greek Skordalia Recipe
There are as many variations of a Greek skordalia recipe as there are cooks. People have strong opinions about whether it should be made with soaked stale bread or potatoes (or a combo), what kind of vinegar should be used, whether walnuts or almonds are the best nut (or no nuts at all). Garlic is always part of the equation, and probably the defining flavor of the dish, though here a quick simmer with the potatoes tempers the sharpness.
This Greek skordalia recipe is a garlicky dip (and versatile condiment) that can be made up to a day ahead and stored tightly covered in the refrigerator. Give it a quick blend before serving in a blender or food processor as it will separate in the fridge. Leftover skordalia could definitely last other day or so – and also think about using it as a marinade for some other meat, or making leftover sandwiches with the lamb and this spread (delish)!
The skordalia is served first with toasted pita triangles on pretty blue plates, and then makes a re-appearance on the table as a side dish – the sauce is also lovely drizzled over slices of the lamb.
Click here to see how it’s all put together, along with more tasty Greek Easter dinner must-haves.
Makes 1 1/2 cups