Simply Delicious Recipe: Greek Potato Dip

Follow along with Susan Hay and Executive Chef Massimo Capra, as he prepares a tasty Greek Potato Dip.

Ingredients 2 medium Potatoes, peeled and cubed 6/7 Garlic Cloves, minced ¼ cup Almond blanched ½ oz White Vinegar to taste 1 Lemon, Zest & Juice 5 oz Olive Oil 1 tbsp Flatleaf Parsley, chopped Salt & Pepper to taste

For the Garnish ¼ cup Kalamata Olives, pitted 1 tsp Dill, chopped 1 oz Olive Oil

Instructions Boil the potatoes in salted water until tender, drain the water and pass through a sieve. In a small pan place the garlic in a little olive oil and over low heat cook until the garlic starts frying – this will mellow the garlic flavor. Use a stick blender to puree the garlic and the almond in the vinegar and lemon juice.

Place potatoes in a bowl, add the garlic blend and whip with a whisk incorporating the rest of the olive oil, add chopped parsley and taste for correct seasoning.

Place the skordalia in a plate, spread and leave a cavity in the middle, top with the kalamata, dill and olive oil.