Greek Garlic Dip-skordalia |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The true garlic lovers appetizer. Traditionally served on the side with fried salt cod. My recommendation: Serve with slightly warmed pita bread triangles and some Greek oil-cured black olives. And like I always say, DON'T FORGET THE WINE! Read more ! Ingredients:
1 head of garlic |
1 tablespoon extra-virgin olive oil |
1 pound russet potatoes, peeled, cut into 3/4-inch cubes |
6 tablespoons whipping cream |
1/4 cup (1/2 stick) butter |
1 tablespoon sour cream |
1 cup sliced almonds, toasted, cooled, finely ground |
1 tablespoon fresh lemon juice |
1 garlic clove, minced |
Directions:
1. Preheat oven to 350°F.
2. Cut top 1/2 inch off garlic head, exposing cloves.
3. Place garlic in small ovenproof dish; drizzle with 1 tablespoon oil. Cover tightly with foil and bake until cloves are soft, about 50 minutes.
4. Cool.
5. Squeeze garlic head from bottom to release garlic from skins.
6. Cook potatoes in medium saucepan of simmering salted water until tender when pierced with fork, about 12 minutes; drain.
7. Bring cream and butter to simmer in large saucepan.
8. Remove from heat; whisk in sour cream.
9. Add potatoes to cream mixture and mash.
10. Mix roasted garlic, ground almonds, lemon juice, and minced fresh garlic into potatoes.
11. Season with salt and pepper.
12. Can be made 2 hours ahead. Cover and let stand at room temperature.
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