Skordalia potato dip

Skordalia potato dip

Total: 45 Min. | Active: 45 Min.
vegetarian, gluten-free
Nutritional value / people: 152 kcal
, Fat: 11 g
, Carbohydrate: 10 g
, Protein: 2 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

250 g mealy potatoes, peeled, chopped
salted water, boiling
150 g plain greek yoghurt
30 g olive oil
1 garlic clove, pressed
1 tsp lemon juice
¼ tsp salt
1 tbsp peppermint, finely chopped
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How it's done

Cook the potatoes in boiling salted water for approx. 20 mins. until soft, remove the pan from the hob and drain the water. Add the white bread to the potatoes in the pan and mash well with a potato masher.

Add the yoghurt, oil, garlic and lemon juice, mix well, season with salt and sprinkle the peppermint on top.

Good to know
Tip: Before serving, drizzle with a little olive oil and top with black olives.
That fits: Pita bread and feta.

How-tos

Cooking potatoes

Cooking potatoes

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