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Skordalia is a Greek puree/dip typically comprised of garlic, potatoes, soaked bread, and in some recipes, soaked nuts, usually walnuts, cashews, or almonds. It usually accompanies fried vegetables, like eggplant and zucchini. As a dip on a meze platter, it goes great with beets, crackers, and pita. It can be served hot or at room temperature.

I was introduced to this dish last year and enjoyed it so much that I have it as often as I can. I actually experimented with some of my own flavors and have come up with my own interpretation of this dish that I use as a dip.

1 medium russet potato
2 medium parsnips
6 medium cloves garlic, roasted
1 teaspoon red wine vinegar
1/2 cup Greek yogurt
1/4 cup fresh parsley
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
1/8 cup light olive oil, plus extra for finishing
1-1/2 teaspoons Zá atar

Preheat oven to 375°. Wrap the garlic cloves in foil and place in the oven. Peel the potato and parsnips. Cut the potato into 1/2” pieces, and do the same with the parsnips. Place the potato and parsnips into a pot and cover with cold water by about an inch. Boil until they potato and parsnips are falling apart, about 15-20 minutes. Drain and place into a food processor bowl. Check on the garlic, it should be soft and browned.

Add the garlic to the potato and parsnips, along with the vinegar, yogurt, parsley, salt, pepper, and nutmeg. Process until all combined, about a minute. With the processor running, slowly stream in the olive oil. The mixture should be thick and creamy. Taste and adjust seasoning if needed. Transfer to a small serving bowl and even out the top and make swirls with a spoon to allow the additional olive oil to disburse over the top.

Add the Zá atar and either serve right away, or refrigerate for later. Best served with pita, crackers, or vegetables of your choice.

Serves 6-8.

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