Hey there foodies friends,
We are one day away from the end of the week and I still have so much to do. How has your week been so far? Yesterday, was a beautiful and sunny day in NL..but today it’s raining again. Sometimes, I have the feeling that we are being punished. One day of nice weather so take five days of constant rain!! Wapush Wapush hahaha. (I thought that was funny)
We are slowly heading into Easter and this past Monday was Clean Monday or otherwise known as (Kathari Deutera) in Greece. We celebrated Clean Monday on Saturday 🙂 (you gotta do whats ya gotta do right!) Since, it is not a holiday in the country we live in we try to figure out which days suit us so that we can continue the traditions the best we can. I prepared a few other Greek appetizers such as Calamari, Dolmadakia and some other delicious Greek dishes. Of course, Skordalia (Aioli) was on the table but only for those who eat garlic.
Skordalia (Aioli) hmmm it is a traditional Greek dip made with garlic and potatoes. wayyy too much garlic for me. We usually prepare it for Clean Monday but there are many who eat this all year round. I don’t mind preparing Skordalia but definitely not something that I would eat. Well, in all honesty, I have tried this dip many moons ago, and since then I have stayed away from Garlic and I still do! eating it not cooking it. 🙂 This dip is for those who absolutely loveeee and I seriously mean loveee garlic.
Have a great day everyone!!
Greek Garlic and Potato Dip (Skordalia)
- 500 grams potatoes The potatoes need to cool off before making this dip.
- ½ cup almonds crushed
- ⅓ cup Vinegar
- 1 cup Olive Oil
- 4 or 5 Garlic Cloves (depends on how intense taste if garlic)
- Add potatoes to food processor or blender
- Add crushed Almonds
- Olive Oil
- and crushed garlic
- Beat on high speed for 5 minutes.
KALI MAS OREXI!! 🙂