Gunner Quinn
The following recipe for Skordalia potato dip is from SurvivalBlog reader Mrs. Alaska. She writes:
“In honor of potato harvesting season: Skordalia. Potatoes are so versatile, filling, and easy to grow, that a bountiful potato crop is a no-brainer for most gardens from USDA zones 3 – 10! You can even grow potatoes from store-bought ones that sprout in your kitchen! Give it a try!
Skordalia is a Greek dip. The texture is like chickpea hummus. If you ask people to guess the ingredients, they are likely to guess that the main ingredient is a white bean paste.”
Ingredients
- 2 medium russet potatoes, mashed
- ½ Cup almonds or other nuts, ground fine
- 4+ cloves of garlic
- ¼ Cup lemon juice (2 lemons) or substitute white vinegar
- ¾ Cup olive oil
Directions
- Combine everything except the potatoes in a food processor or blender. If you don’t have a food processor or a way to grind the nuts, then leave them out.
- Combine everything with the mashed potatoes by hand. (Using a food processor would make the potatoes gluey.)
- If too dry or oily, then add a tablespoon of water at a time, blend, and assess.
SERVING
“Serve as a dip with bread, crackers, or vegetables, or use as a flavorful top coat for shepherd’s pie or snuggle a fish fillet on top of this, or slather some onto a sandwich with ham or other vegetables.”
About The Chef
Mrs. Alaska is a long-time SurvivalBlog reader and article contributor. She and her husband live off-grid in the wilds of Alaska. You can read about their interesting life at: alaskauu1.blogspot.com, and in her book: Log Cabin Reflections (Off-road and Off-grid in Remote Alaska).
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