skinnymixer’s Poppyseed Skordalia (potato dip)
Skordalia is something I grew up seeing at Greek weddings and parties but I haven’t eaten it for many years… until our good friend, Tatum, brought some over the other night to snack on while watching the UFC. It had poppyseeds in it, which I haven’t seen before and instantly felt inspired to create my own ‘healthier’ version using way less oil and low carb potatoes. Tatum promised to love me forever if I could pull it off, and I think I have managed to! If you do like a smoother/runnier Skordalia, feel free to add extra olive oil in. Looking forward to seeing this served and enjoyed for Christmas in only 1 month :O Love Nik xx
Save Print Poppyseed Skordalia (potato dip) Ingredients 300 g potato, peeled and cubed medium (low carb or Coliban) 2-4 cloves of garlic, peeled 10 g olive oil 10 g lemon juice 1 egg yolk 1 tbsp poppyseeds ½ tsp salt Instructions Weigh in 400 g water into mixer bowl, insert simmering basket with potato inside and cook for 15 min/steaming temperature/speed 3 or until potato is cooked. Discard steaming water. Allow potato to cool, I like to soak them in cold water to speed up the process. Add garlic to mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once. Add cooled potatoes to mixer bowl, mash for 15 sec/speed 4/MC on. Add remaining ingredients and blend for 20 sec/speed 4/MC on. Serve or store in an airtight container for up to 3 days in the fridge. 3.4.3177
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