Greece’s famous garlicky white dip is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered over any roast meat or with raw or cooked vegetables. I’ve been quite reserved with the garlic, so add more or less garlic, salt or lemon juice to suit your taste.
Serves 3–4 as a side dish
Skordalia tends to thicken over time, so if it’s been refrigerated you may need to stir in a little more cold water to bring it back to the right consistency.
Share page on: