Recipe courtesy of Holly Garrison
Save Recipe Print
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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Blueberry Almond French Toast Bake

Recipe courtesy of Ellie Krieger

Coconut Almond Baked Doughnuts

Recipe courtesy of Samantha Seneviratne

Cheesy Garlic Monkey Bread

Recipe courtesy of Food Network Kitchen

Fried Onion Dip

Recipe courtesy of Amy Thielen

Garlic Roast Chicken

Recipe courtesy of Ina Garten

Baked Potato Wedges

Recipe courtesy of Ina Garten

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Garlic Chicken and Potatoes

Recipe courtesy of Food Network Kitchen

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.