SKORDALIA (Zaytinya cookbook)
I’ve eaten this garlicky potato dip / spread many times, but somehow never thought to make it. The juxtaposition of garlic and vinegar would hold up beautifully against any protein (aside from the usual which is a lovely dip for pita) – it was fantastic paired with lamb as a mashed potato variation.
There are a few variations suggested which I also want to try — salmon (mixing in smoked salmon for a fancier dip) and squash (yellow is mentioned, but I think I’d use butternut and roast it first — that version calls for chickpeas to thicken the mix, though a milder white bean might work better for me).
The recipe is in the book photo in the middle of this page:
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