Roasted Garlic and Potato Dip

by Amy Sherman
Print Email

garlicspreadGreek cuisine features many great snacks and nibbles from olives to pastries and dips. An easy dip to make is skordalia. Recipes vary regionally, but generally feature garlic, extra virgin olive oil and potatoes though sometimes egg yolks, almonds or bread as well. The problem for me is raw garlic which gets more and more potent over time. The solution? Roast garlic.

Roast garlic is sweet and soft and most important, mellow. It won't overpower most dishes like this skordalia inspired dip made with potatoes, extra virgin olive oil, lemon juice and roast garlic, instead of raw. Not only is this dip good for Passover, it's vegetarian (vegan if you use vegan mayo) and gluten free! That is if you use a gluten free mayonnaise, which adds additional creaminess to the dip.

I have been experimenting with "roasting" garlic in the microwave oven, but whatever technique you want to use is fine. The main thing is not to overcook it. It should be soft and creamy but not too darkly caramelized. I use 3-4 cloves, but feel free to use as much as you like. Serve it with fresh vegetables for dipping.

Roasted Garlic and Potato Dip

1 russet potato
4 cloves roasted garlic (use any method you like)
1/4 cup extra virgin olive oil
3 Tablespoons mayonnaise
1 teaspoon freshly squeezed lemon juice
Water
Salt

Bake or microwave the potato until thoroughly cooked. You are not going to use the skin so however you prefer to cook it is fine. When cool enough to handle, slice open and scoop the potato out of the skin. Place the potato in a bowl with the garlic cloves and mash. Mix in the olive oil, mayonnaise and lemon juice. Add enough water to make a thick dip. Season to taste with salt.

Enjoy!

Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .   

Comments   

0 #1 Roseanna 2014-06-17 14:45
Last week my French cooking class made a version of the Roasted Garlic & Potato Dip called Skordolia. We ate it with roasted vegetables and pita triangles. It was yummy....
Quote

Add comment


Security code
Refresh

 

restaurant news

Chinese Chicken Salad at Comfort's Cafe
San Francisco
by Amy Spies

comforts1.jpg I keep trying to figure out why the Chinese Chicken Salad served at ‘Comforts Cafe’ is so uniquely spectacular.  Well, first: as we’ve all infused, everything is location, location,...

Read more...
Mañana
New York
by Nancy Ellison

manana.jpgFor someone who considered “nursery food” buttered tortillas with Jalapenos or cheese enchiladas, it is with more than just a foodie interest that I seek out Mexican restaurants wherever I...

Read more...
A Night in Provence via Tavern LA
Los Angeles
by Lisa Dinsmore

tavernwinecheese.jpgAs a devoteé of all things wine, I am on the constant lookout for events that allow me to expand my palate without hurting my pocketbook. It's rare to find me at large "Grand Tastings" because...

Read more...
Russell House Tavern
Boston
by Kitty Kaufman

russell house 5Here's how Dilusha and I decide where to go. She sends a text, "I'm hungry, let's eat," and then I have to find the place. We always get lucky in Cambridge and so we did at Russell House for...

Read more...