greek garlic sauce dip (skordalia) salsa de ajo greiga
(2 ratings)
I have loads of International Cookbooks, I am fortunate that my brother has traveled the world and each country he visits he sends me cookbooks of their national cuisine. I have two incredible books from Greece and one from Cyprus. This recipe is most interesting. It's made from stale bread and lots of garlic and good virgin olive oil. It is really good. Enjoy
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(2 ratings)
yield
4 /6
prep time
30 Min
Ingredients For greek garlic sauce dip (skordalia) salsa de ajo greiga
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3/4 slicestale white bread or stale french or italian bread cut in slices
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3 Tbsplemon juice, fresh
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3/4 clovefresh garlic mashed real good or put through a garlic press
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1/2 cgood virgin olive oil
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1/2 tspsalt & pepper
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1/4 tspground oregano
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1 can14 ounces clear chicken broth or water
How To Make greek garlic sauce dip (skordalia) salsa de ajo greiga
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1Soak the bread in the chicken broth or water. When soft remove the crust if you want. I leave mine on. Squeeze the bread in your palms to remove most of the water. I have a large seive and I put my bread in the sieve and kind of push down gently to squeeze some of the water out
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2Put the pre-soaked bread and all the above ingredients in a blender, Beat until all is well incorporated. Some People like to put a scoopfull of mashed potatoes that is optional. Pour into a bowl and garnish with parsley sprig or cilantro or some mint leaves. You can refrigerate until serving time. NOTE: Do not over beat or it will curdle, Serve with carrot sticks, celery sticks, black olives, scallions, green bell pepper rings, and tomato slices, Enjoy
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