Publisher Photo
Publisher Photo
When my father came from Greece to the United States about 50 years ago, he brought this recipe with him. It's called Scordolia..."Scordo" means garlic in Greek.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 pound day-old Italian bread, crusts removed and cut into large pieces
  • 2 cups water
  • 3 to 4 tablespoons lemon juice
  • 2 medium red potatoes, peeled, cubed, cooked and cooled
  • 5 to 6 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • Chopped walnuts or almonds, optional
  • Pita chips or crackers

Directions

In a bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
In a blender or food processor, combine the lemon juice, potatoes, garlic and salt; cover and precess until smooth. Add bread; cover and process until blended. While processing, gradually add oil until blended. Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator. Yield: About 1-1/2 cups.
Originally published as Garlic Lemon Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p222

Nutritional Facts

2 tablespoons: 122 calories, 9g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 1g protein.

  • 1/4 pound day-old Italian bread, crusts removed and cut into large pieces
  • 2 cups water
  • 3 to 4 tablespoons lemon juice
  • 2 medium red potatoes, peeled, cubed, cooked and cooled
  • 5 to 6 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • Chopped walnuts or almonds, optional
  • Pita chips or crackers
  1. In a bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
  2. In a blender or food processor, combine the lemon juice, potatoes, garlic and salt; cover and precess until smooth. Add bread; cover and process until blended. While processing, gradually add oil until blended. Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator. Yield: About 1-1/2 cups.
Originally published as Garlic Lemon Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p222

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic Lemon Dip

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review