Greek Skordalia Boiled potato dip superbly flavoured with almonds and olive oil. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 05 Oct 2015 in Recipes Course New Update Main Ingredients Potatoes, Salt Cuisine Greek Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Greek Skordalia 3 large Potatoes to taste Salt 5 Garlic cloves minced 3/4 cup Whole almonds blanched & peeled 1/2 cup Extra-virgin olive oil 2 tablespoons Lemon juice 1/4 tablespoons Crushed black peppercorns to serve Pita breads Method Boil potatoes in salted water till soft. Drain, cool, peel and grate them into a bowl. Blend together garlic, almonds and oil into a fine paste. Add this to the grated potatoes and mix well. Add salt, lemon juice and crushed peppercorns and mix well. Add water if required to adjust the consistency. Serve with warm pita breads. #Crushed black peppercorns #Garlic cloves #Lemon juice #Pita breads #Potatoes #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article