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It's a great word, Skordalia. Sounds like a flower that grows on Venus, or a rare breed of pygmy squid. What it is in fact is a Greek dip made from pureed potatoes and garlic. Not as exotic as a Venusian dandelion, but probably much tastier. The Recipes for Health column in the New York Times has a version using nothing more than potatoes, kosher salt, garlic, olive oil and lemon juice. The kind of thing you can whip up out of spare pantry ingredients and wildly impress your hungry friends. Skordalia is traditionally served with fried fish or cooked vegetables, but it's also excellent as a spread or a dip for raw veggies. Try it in a sandwich with roasted red peppers and spinach.
