Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

Directions

Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours.

In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth.

Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.

IDEAS YOU'LL LOVE

Almond Pancakes

Recipe courtesy of Giada De Laurentiis

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Almond Biscotti: Quaresimale

Recipe courtesy of Scialo Brothers Bakery

Coconut-Almond French Toast Casserole

Recipe courtesy of Food Network Kitchen

Chocolate Almond Cake with Sugared Cranberries

Recipe courtesy of Food Network Kitchen

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds

Recipe courtesy of Bobby Flay

Garlic Shrimp Casserole

Recipe courtesy of Alton Brown

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking