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Green Greek Goddess Skordalia

Yields12 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Green Greek Goddess Skordalia

 2 cups chopped, peeled russet potatoes (about 1/2-inch pieces)
 6 garlic cloves
 2 cups packed baby spinach
 1 cup blanched slivered almonds
 ½ cup chopped English cucumber
 ½ cup frozen green sweet peas, thawed, plus additional for garnish (optional)
 ¼ cup chopped fresh parsley plus additional for garnish (optional)
 ¼ cup drained, pitted Kalamata olives plus additional for garnish (optional)
 2 tbsp red wine vinegar
 ½ tsp kosher salt
 ⅓ cup olive oil plus additional for serving (optional)
1

In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes or until fork-tender. Drain potatoes; transfer to large bowl and mash until smooth.

2

In food processor, purée garlic, spinach, almonds, cucumber, peas, parsley, olives, vinegar, salt and 1/2 teaspoon fresh ground black pepper; with processor running, slowly pour oil through feed tube and process until smooth. Makes about 2 cups.

3

Stir garlic mixture into potatoes until smooth. Makes about 3 cups.

4

Serve dip drizzled with oil and/or garnished with peas, parsley and/or olives, if desired.

Nutrition Facts

12 servings

Serving size

1/4 Cup

Amount per serving
Calories146
% Daily Value *
Total Fat 12g16%

Saturated Fat 1g5%
Cholesterol 0mg
Sodium 143mg7%
Total Carbohydrate 9g4%

Dietary Fiber 2g8%
Total Sugars 1g
Protein 4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.