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Skordalia - Greek Garlic Dipping Sauce
Skordalia is a easy and tasty dipping sauce that makes a great addition to any salad platter.
Ingredients
- 1 medium potato approx 125g/4 oz
- 2 fat cloves of garlic
- 1 tsp minced fresh rosemary
- 1/2 tsp dried Greek oregano
- 1/2 tbsp white wine vinegar
- 1/2 cup good quality olive oil
- 1 tbsp Greek yogurt
- satl and pepper to season
Instructions
- Boil the potato in its skin to keep the flesh as dry as possible then peel and mash
- Peel garlic and press through a garlic crusher and add to the potato
- Revitalise the dried oregano by adding 1/2 tsp boiling water to it for 5 minutes then press out the water
- Add this and the rosemary, vinegar, oil and yogurt to the potato and mix thoroughly
- Season with salt and pepper to taste and add a little water if the sauce is too thick
Video
Notes
vegetarian, gluten free
You can make skordalia either this way using potato as the base or you can make it using bread soaked in milk as your base.
Skordalia is perfect served as a dip as part of a Greek meze and also with beetroot or as a sauce too.
Nutrition
Calories: 285kcalCarbohydrates: 10gProtein: 2gFat: 27gSaturated Fat: 4gCholesterol: 1mgSodium: 6mgPotassium: 224mgFiber: 1gSugar: 1gVitamin C: 11mgCalcium: 17mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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