If you haven't tried skordalia....skadaddle! The Greeks really were Gods!
Do yourself a favor and partake in this simple rustic dip inspired by the fabulous spud. As anyone will happily agree -- a spud is never a dud; and these mashed spuds are simple and sublime. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, a recipe for disaster for those of us who eat gluten free. I like this simple version that uses raw almonds.
I first fell in love with skordalia when I was dining in a cafe in Henley Beach in Adelaide about 15 years ago. They had the most interesting, diverse selection of dips on offer. Skordalia was one of the stars, that has since graced the plates at many a happy blender dinner.
This recipe is extremely versatile. It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for tofu; and delicious served with crusty gluten free bread. It is also a sensational healthier dairy free alternative to the standard creamy mashed potatoes. If you are serving this as a dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this as a vegetable side, a milder taste might be more appropriate, as this can be very over bearing if you are too heavy handed with the garlic.
Great for warding off the vampires -- not so great for your social life! But if you and your friends all gobble up the rich garlic you won’t smell a thing. The garlic gods were smart weren’t they?