Skordalia - Greek Potato Dip - Week 6, 2017

I am refusing to believe that January has been and gone and we must get back into "real life"!  So I am going back to my roots and sharing a very delicious dip!  This Thermomix Skordalia - Greek Potato Dip is so packed full of flavour and is so delicious that I believe that you will be looking for an occasion to eat this!  So here is a list of occasions that warrant the making of this dip:

• Monday
• Tuesday
• Wednesday
• Thursday
• Friday
• Saturday
• Sunday

As you can see all very important occasions that this dip should feature on!  ;)

In all seriousness, this garlicky, rosemary and potato dip can be eaten as part of a mixed dip entree, or by itself with vegetable crudités and pita bread.  Also delicious eaten as an accompaniment to meats and vegetables like a garlic sauce.

Skordalia – Greek Potato Dip – Week 6, 2017

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Ingredients

• 500g white mashing potatoes, diced
• 700g boiling water from kettle
• 4 garlic cloves, peeled
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried oregano, soaked in 1 tablespoon warm water (water to be used in recipe as well)
• ½ medium lemon, finely zested
• 10g lemon juice
• 50g olive oil + 1 tablespoon olive oil, divided
• ½ teaspoon salt
• ground pepper

Instructions

1. Pour boiling water into TM bowl and place potatoes into simmering basket.
2. Cook 15 mins / Varoma / speed 2. Drain excess moisture from potatoes and discard water from bowl.
3. Place garlic into TM bowl and grate 3 sec / speed 8.
4. Add potatoes and remaining ingredients (apart from 1 tablespoon olive oil to drizzle when serving) and mix 20 sec / speed 4. Scrape down and repeat. Adjust seasoning to taste.
5. Serve on a plate with olive oil drizzled on top.

Notes

Tip: when steaming your potatoes in the Varoma tray, why not be super-efficient and steam some chicken in the simmering basket at the same time. Great to shred and use in a salad or sandwich another time. Remove potatoes at the 15 min mark and continue cooking chicken for a few more minutes.

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