Skordalia

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 137.0

Total Fat: 10.5 g
Cholesterol: 0.0 mg
Sodium: 151.1 mg
Total Carbs: 9.4 g
Dietary Fiber: 2.8 g
Protein: 3.6 g

View full nutritional breakdown of Skordalia calories by ingredient

Introduction

Not QUITE what the Greeks had in mind... Typically this recipe has potatoes or bread. This recipe has a healthy substitution making this snack higher in fiber and lower in fat.

I use it as a dip for vegetables, on hamburgers instead of ketchup; steaks, pasta, crackers, pita sandwiches and in cooking for added flavor. Not QUITE what the Greeks had in mind... Typically this recipe has potatoes or bread. This recipe has a healthy substitution making this snack higher in fiber and lower in fat.

I use it as a dip for vegetables, on hamburgers instead of ketchup; steaks, pasta, crackers, pita sandwiches and in cooking for added flavor.

Minutes to Prepare: 25

Number of Servings: 20

Ingredients

1 C. Sliced, Almonds - Skinless, unsalted

1 Head of Garlic, remove centers of cloves, IF sprouting or green as they can impart a bitter flavor

1 16 oz can canellini beans, drained and rinsed

1 C. fresh squeezed Lemon Juice

Zest from 2 Lemons

3/4 C. Extra Virgin Olive Oil

1 Tbl. Kosher Salt, to taste

Cayenne Pepper, Optional, to taste

Directions

Put beans, almonds, garlic, cayenne, lemon juice & zest into CuisineArt or blender; blend until smooth. Scrape sides and blend again until a smooth paste is formed, approximately 2-3 minutes.

Next add salt to taste. The secret is the balance of salt to lemon juice and it is different for everyone. Finally, drizzle EVOO into the mix while blending just until combined. You should have a nice smooth consistency almost runny. Keep in mind this will stiffen while in the refrigerator.

It stays fresh for a month, if tightly covered.

It serves 20 people as a dip.

Number of Servings: 20

Recipe submitted by SparkPeople user SWIBELLA.