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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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When my father came from Greece to the United States about 50 years ago, he brought this recipe with him. It's called Scordolia... Scordo means garlic in Greek. Ingredients:
1/4 pound day-old italian bread, crusts removed and cut into large pieces |
2 cups water |
3 to 4 tablespoons lemon juice |
2 medium red potatoes, peeled, cubed, cooked and cooled |
5 to 6 garlic cloves, halved |
1/2 teaspoon salt |
1/2 cup olive oil |
chopped walnuts or almonds, optional |
pita chips or crackers |
Directions:
1. In a large bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
2. In a blender, combine the lemon juice, potatoes, garlic and salt; cover and process until smooth. Add bread; cover and process until blended. While processing, gradually add oil until blended.
3. Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator. Yield: About 1-1/2 cups.
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