Name: Skordalia (Greek Bread and Garlic Dip)
Total time: Under 30 minutes
Yield: Makes 2 cups
Ingredients: 1/2 small potato, peeled; Salt and pepper; 2 cloves garlic, or to taste; 1 teaspoon sea salt; 2 slices bread, crusts removed and slices soaked in water; 1/2 cup (60 grams) almonds, toasted; Juice of 1 lemon; 1 cup (250 milliliters) extra-virgin olive oil

Photo by Ioanna Roufopoulou

An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.

Cooks' Note

Kyria Loula advised that if the skordalia separates, add an ice cube and keep blending.

Recipe notes

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