Lemon Dill Skordalia

There’s a Greek restaurant near me that makes an absolutely delectable charcoal octopus, tender and grilled to perfection. They usually serve it with a side of vegetables and some lemon potatoes. I don’t always finish the lemon potatoes, so rather than letting it go to waste, I love making Skordalia with it.

Skordalia is a garlic dip that is made with garlic, acid, and a starch, most commonly potatoes or stale bread. Red wine vinegar or lemon juice can be used as the acid. Now, the garlic is potent due to the fact that the more broken up the cells of the garlic, the more of its volatile compounds get released. This means a little garlic goes a long way especially if you use the food processor. I like mixing fresh or dried dill, plus lemon zest into the dip itself, serve it with feta cheese, and a generous drizzle of olive oil. Sometimes I’ll garnish with a few slices of cucumber, some tomato, and fresh parsley from the garden.

It will seem a little runny at first due to the heat, but once chilled, it will firm up quite a bite.

Ingredients

• 2 cups boiled potatoes
• 1/2 cup olive oil plus more for drizzling
• 2 -3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh or dried dill
• 1 clove garlic (add additional if you are chopping by hand)
• Salt and pepper to taste

1. In a food processor, combine all the ingredients except for the dill and process until smooth. Mix the dill in at the end. Chill until cool and firm.
2. Alternatively, mince the garlic and mash mixture by hand.
3. You can serve with feta cheese, pita bread or flatbread, tomato, cucumber, more olive oil, olives, and parsley. Or as part of a mezze platter.