I never would have thought of making a dip out of potatoes, but this Greek spread is delicious and VERY garlicky. I use skordalia as a substitute for hummus. It can be served with almost anything but most traditionally beer battered fish, eggplant or zucchini. My favorite is to use it in a pita sandwich with veggies and meat or falafel (spl?). It is also perfect to bring to a potluck with bread to dip.

Ingredients

medium potatoes, mashed↗3
garlic cloves↗6
cup olive oil↗1⁄4 cup
tablespoon lemon juice↗1 tablespoon
teaspoons salt (or to taste depending on broth used)↗1 1⁄2 teaspoons
pepper↗
cup chicken broth or 1/4-1/2 cup vegetable broth↗1⁄4 - 1⁄2 cup

Step-by-step instructions

1
Press garlic and stir into mashed potatoes.
2
With a fork, beat in oil and lemon juice a few teaspoons at a time. Then do the same with the broth. It should be very smooth and creamy by this point.
3
Salt and pepper to taste.

Source: food.com

Original recipe ↗

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