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

Chewy Fig and Almond Cookies

Recipe courtesy of Giada De Laurentiis

Sugar Cookies With Almond Frosting

Recipe courtesy of Silver Restaurant

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Chocolate Almond Brickle

Recipe courtesy of Stan Strickland

Honey-Almond Madeleines

Recipe courtesy of Giada De Laurentiis

Almond Citrus Cupcake

Recipe courtesy of Rachel Dott

Panfried Grouper with Almonds

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Vanilla-Almond Panna Cotta

Recipe courtesy of Sandra Lee

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking