Tasty homemade Greek skordalia recipe

A mouthwatering blend of garlic roasted to nutty perfection, walnuts and lemon juice, this dip has an unusual base: mashed potatoes. It is a Greek garlic sauce that you might buy in a Greek grocery. Use it with beet salad or as a dip for raw vegetables.

Makes about 750 ml (three cups)

• 14 unpeeled garlic cloves
• 5 slices firm-textured white bread, preferably stale
• 350 g (1 1/2 c) mashed potatoes
• 125 g (1/2 c) shelled walnuts
• 50 ml (1/4 c) fresh lemon juice
• 3 ml (3/4 tsp) salt
• 3 ml (3/4 tsp) ground black pepper
• 150 ml (2/3 c) extra-virgin olive oil
• Fresh parsley sprigs or lemon zest (optional)1. Preheat the oven to 175°C (350°F). Place the garlic cloves on a large piece of foil. Bring the long edges together and fold under twice; fold each short end over twice to form a packet. Fill a small baking dish with six millimetres (1/4 inch) water and place the foil packet in the baking dish. Bake until the garlic is tender, about 45 minutes. Remove the garlic from the oven and let cool to the touch.2. Meanwhile, in a large, shallow baking dish, arrange the bread slices in a single layer. Pour in enough water to cover the bread and let stand for five to 10 minutes.

  3. Gently squeeze the bread to remove most of the water. In the bowl of a food processor or blender, place the bread. Squeeze each clove of garlic to extract the flesh and add it to the bowl; discard the peels. Add the mashed potatoes, walnuts, lemon juice, salt and pepper. Pulse until the ingredients are just combined. With the motor running, slowly drizzle in the olive oil and continue whirling until the dip is well blended and smooth.

  4. Spoon the dip into a serving bowl and, if desired, garnish with parsley sprigs or lemon zest.

• So much more than something to plunge crackers, chips, or crudités into, dips are a versatile performer in your culinary productions.
• Many can be used as condiments, toppings for various dishes, fillings for omelets, or spreads for sandwiches. Experiment!

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