Skordalia (Greek Garlic Spread/Dip) with Grilled Pita Chips
January 1, 2009
1 medium potato, boiled skin-on (use warm)
1 1/2 cups corn oil
8 large cloves garlic
2 oz. skinless almonds (optional)
Coarse salt and white pepper to taste
1/3 cup white vinegar
5 oz. seltzer
1 Tbsp. olive oil
Pinch of dried Greek oregano
Salt and pepper to taste
Boil the potato until fork tender. Cool slightly, then remove the skin. Use a ricer to shred the potato. Place about 1/4 cup of corn oil in a food processor.
Add the garlic and almonds and pulse 5 times. Add the potato and mix in the remaining corn oil slowly. Add the coarse salt and white pepper to taste.
Add the vinegar, combine, and add the seltzer 1-2 oz. at a time. Adjust the seasoning using salt and vinegar, adding more seltzer if necessary to reach desired consistency. Do not over mix. Transfer the Skordalia into a serving bowl and keep refrigerated.
For the pita, heat the grill to high. Brush the pita with olive oil and season with Greek oregano, salt and pepper. Grill on both sides. Cut into triangles.
Recipe by Angelo S., Flik Independent School Dining Senior Director of Dining Services