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+ servings

Skordalia (Greek "Potato" and Garlic Dip)

Maria Emmerich
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sauces and Condiments
Servings 12
Calories

Ingredients
  

  • 8 plump garlic cloves optional: use roasted garlic for a sweeter and milder garlic profile
  • 1/2 tsp Redmond Real salt
  • 2 large ripe avocados
  • 3/4 cup MCT oil
  • 1/4 cup fresh lemon juice
  • 1 TBS coconut vinegar or apple cider vinegar
  • 1/2 tsp fresh ground pepper

Instructions
 

  • If using roasted garlic, preheat oven to 400 degrees F (200 degrees C). Arrange heads of garlic on a baking sheet. Sprinkle garlic with MCT oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
  • Place the garlic (raw or roasted) and salt in blender and puree until smooth. Add avocados and puree. Alternating oil with lemon juice and vinegar, gradually add to garlic mixture, pureeing in between. Using a fork, add pepper, mixing briskly until very smooth.
  • Spoon into a dish and serve with kabobs or sliced peppers.
  • To store extras, covered and store in refrigerator. It will keep for about 1 week. Bring to room temperature several hours before serving.

Notes

NUTRITIONAL COMPARISON (per serving)
Traditional Skordalia = 170 calories, 10g fat, 0.8g protein, 12g carbs, 1g fiber
"Healthified" Skordalia = 166 calories, 17.4g fat, 0.8g protein, 3.5g carbs, 2.3g fiber
(92% fat, 1% protein, 7% carbs)