Skordalia (Potato Garlic Dip)

Most years, Greek Orthodox Easter falls anywhere from a week to a month before or after Americans celebrate the holiday, as it is based on the Julian calendar rather than Gregorian. However, this year both celebrations occur on the same day, April 4—offering the perfect opportunity to incorporate some of Greece’s food traditions into your holiday menu. Here, foodspring writer Denise Shoukas shares some of her family’s favorite Greek Easter recipes. To read more about Denise's holiday traditions, Click Here.

Serves: 6

Cooking Time: 30 minutes

3 large all-purpose potatoes (1 1/4 pounds)
8 cloves garlic, peeled and quartered
1/2 tsp. kosher salt, plus more to taste
2 slices white bread, crusts removed
1/2 cup extra virgin olive oil
1/8 cup lemon juice

1. Pierce unpeeled washed potatoes and boil until fork tender.

2. While potatoes are boiling, place garlic and 1/2 teaspoon salt in a mortar and pestle and crush until it becomes a paste.

3. Soak bread in water, then squeeze out as much water as possible.

4. Once the potatoes are cooked, pull each one out of the water (do not drain). Hold each potato in an oven mitt or towel and remove the skin.

5. Place potatoes in a mixer, blender or food processor equipped with a dull blade. Beat the potatoes and bread until the mixture is lump-free.
   (You can rice the potatoes before blending to prevent lumps.) Add garlic paste and blend well.

6. While mixer is on, slowly add oil and lemon, alternating a little at a time, until the mixture is smooth.

7. Cover and refrigerate for a few hours or overnight to allow flavors to meld. Bring to room temperature. Serve with sliced pita bread.