Skordalia, 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 skordalia will keep in the fridge for 3–4 days and is delicious slathered over any roast meat or with raw or cooked vegetables. I also use it as a dip with filo fingers inspired by one of Janni’s recipes. 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. I’ve been quite reserved with the garlic in this recipe, so add more or less garlic, salt or lemon juice to suit your taste. Serve skordalia as part of a meze with a glass of anisey ouzo from 23rd Street Distillery.
Serves 3–4 as a side dish
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