Skordalia

Skordalia is a versatile Greek dip, sauce, and mayonnaise substitute that adds a burst of flavor to various dishes. It can be used as a dip for vegetables, a sauce for cooked meats, or even as a base for chicken salad. This recipe allows for customization by using different types of nuts, such as hazelnuts, pine nuts, or blanched almonds. With its creamy texture and tangy flavors, Skordalia is a delightful addition to any meal.

MAKES: 6 to 8 servings

TIME: 10 minutes

INGREDIENTS:

• 1 thick slice day-old bread
• About 1 1/2 cups stock (or milk/water)
• 2 tablespoons extra virgin olive oil, plus more if needed
• 1 cup walnuts (or other nuts of your choice)
• 2 cloves garlic, peeled (or to taste)
• 1/4 teaspoon cayenne or 1 teaspoon ground dried chile (or to taste)
• 1 tablespoon freshly squeezed lemon juice (or to taste)
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Begin by placing the day-old bread in a bowl and saturating it with some of the liquid (stock, milk, or water). Squeeze the bread to drain off excess liquid and transfer it to a food processor.
2. Add the olive oil, walnuts, garlic cloves, and cayenne to the food processor. Process the mixture until the walnuts are ground. While the machine is running, gradually pour in enough of the remaining liquid and additional olive oil to achieve a creamy sauce consistency.
3. Once the desired consistency is reached, add the freshly squeezed lemon juice, salt, and black pepper. Adjust the seasoning according to your taste preferences.
4. Serve the Skordalia immediately, or if preferred, cover and refrigerate it for up to 2 days.

SERVING:

kordalia is a versatile dish that can be served in various ways, depending on your preference and the occasion. Here are a few serving suggestions:

• Dip: Serve Skordalia as a dip alongside a platter of fresh vegetables such as sliced cucumbers, carrot sticks, bell pepper strips, and cherry tomatoes. It also pairs well with toasted pita bread, crackers, or tortilla chips.
• Sauce: Use Skordalia as a sauce to accompany cooked meats, such as grilled chicken, roasted lamb, or seared steak. Simply drizzle or spoon the Skordalia over the meat before serving to add a creamy and flavorful element.
• Spread: Spread Skordalia onto sandwiches or wraps as a tasty alternative to traditional mayonnaise. It adds a zesty kick and a creamy texture to your favorite deli meats, grilled vegetables, or falafel.
• Chicken Salad: Mix Skordalia with leftover cooked chicken to create a delicious chicken salad. Add some chopped celery, red onion, and fresh herbs like parsley or dill for extra crunch and flavor. Serve the chicken salad on a bed of lettuce or in a sandwich.
• Side Dish: Serve Skordalia as a side dish alongside roasted vegetables, grilled fish, or falafel. It complements the flavors of these dishes and adds a creamy and garlicky element to the meal.
• Bruschetta Topping: Spread Skordalia onto toasted baguette slices or crusty bread to create a flavorful bruschetta. Top with chopped tomatoes, fresh herbs, or olives for added texture and freshness.

Remember to adjust the serving size according to the number of guests you’re serving. Skordalia is a versatile and crowd-pleasing dish that can be enjoyed in many different ways, making it a great addition to your culinary repertoire.

VARIATIONS:

• Taramasalata: To create a classic Greek fish roe puree, add a 7- or 8-ounce jar of tarama (salted mullet, cod, or salmon roe) to the mixture in Step 2. Mash lightly and adjust the seasoning with more lemon juice to balance the richness.
• Artichoke Dip: For a delicious artichoke dip, use fresh or thawed frozen artichoke hearts. Reduce the amount of garlic and omit the cayenne in Step 1. In Step 2, leave the mixture in the food processor and add 1 cup of cooked artichoke hearts. Pulse the machine until the artichoke hearts are well integrated and chopped, but not pureed. Proceed with the recipe as usual.
• Olive Dip: If you have Tapenade, stir it into the Skordalia to taste. Alternatively, use 1 teaspoon of fresh thyme or sage leaves instead of cayenne. In Step 2, leave the mixture in the food processor and add 1 cup of pitted black olives, preferably a mixture of oil-cured and kalamata olives. Pulse the machine until the olives are well integrated and chopped.

Enjoy the versatility of Skordalia as a dip, sauce, or mayo substitute with its creamy texture and delightful flavors. It adds a Mediterranean twist to your meals and can be easily customized to suit your preferences!