Recipe of the week: Skordalia

Do you like garlic? This dip is for the serious garlic lover.

6 cloves of garlic
2 cups cold mash potatoes (instant work fine)
1 cup extra virgin olive oil
1/4 cup of vinegar
1/4 cup of water (optional – for consistency)
Salt and pepper to taste

Peel the cloves of garlic and grate/mash/pound/food process (your favorite method) into pulp. Add garlic to a mixing bowl. Add the mashed potatoes and blend thoroughly.  Add the olive oil, vinegar and water (if needed) alternately, a little at a time and stir. Continue mixing, stirring briskly until smooth. Salt and pepper to taste and stir again until well blended. Cover and stir in refrigerator until serving. Great on bread, as a dip for vegetables or bread sticks.

This recipe is from Hellenic Cuisine by Sts. Constantine and Helen Ladies Society, Detroit MI 1956