Today’s International Inspiration for using up Thanksgiving leftovers will take us to Greece. This next recipe was inspired by a trip to a local taverna – by local I mean Northern NJ, where I live, not local as in Mykonos. This is my take on skordalia, a Greek potato and garlic dip. I have omitted the almonds because I try to keep my recipes as allergy free/friendly as possible. This dip can be served as an appetizer or a side with toasted pita, crackers, or crudité. You know, because you probably have some of those left over as well.
Greek Potato and Garlic Dip with Crudite
Baking Potatoes – 2 large
Garlic – 1 head (roasted)
Olive Oil – about ¼ cup (or as needed)
Lemon Zest and Juice – 1 lemon
Dill – 2-3 tbs. chopped
Salt – to taste
Crudite – any veggies you like cut into small pieces: celery, carrots, cucumbers, etc.
- Preheat oven to 400 degrees.
- Peel and chop potatoes into large pieces.
- Boil in salted water until cooked through.
- Cut the top of the head of garlic off to expose cloves. Drizzle garlic with olive oil and wrap in aluminum foil. Roast in oven until softened – about 30 minutes.
- In a food processor puree potatoes, 2-3 cloves of roasted garlic, lemon zest, at least 1 tsp. salt, about 1 tsp. of lemon juice, and half the dill. Drizzle in olive oil until you get the consistency you like.
- Taste and adjust seasonings.
- Spoon into large serving bowl and garnish with remaining dill.
- Serve with crudité.