Follow along with Susan Hay and Executive Chef Massimo Capra, as he prepares a tasty Greek Potato Dip.

Ingredients

2 medium Potatoes, peeled and cubed

6/7 Garlic Cloves, minced

¼ cup Almond blanched

½ oz White Vinegar to taste

1 Lemon, Zest & Juice

5 oz Olive Oil

1 tbsp Flatleaf Parsley, chopped

Salt & Pepper to taste

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For the Garnish

¼ cup Kalamata Olives, pitted

1 tsp Dill, chopped

1 oz Olive Oil

Instructions

Boil the potatoes in salted water until tender, drain the water and pass through a sieve. In a small pan

place the garlic in a little olive oil and over low heat cook until the garlic starts frying – this will

mellow the garlic flavor. Use a stick blender to puree the garlic and the almond in the vinegar and

lemon juice.

Place potatoes in a bowl, add the garlic blend and whip with a whisk incorporating the rest of

the olive oil, add chopped parsley and taste for correct seasoning.

Place the skordalia in a plate, spread and leave a cavity in the middle, top with the kalamata, dill

and olive oil.