FWIS3

take two cups thin mashed potatoes
6 cloves pureed fresh garlic
dill, salt, pepper to taste
2/3 cup evoo
1/2 cup pureed and strained cukes

no vampire shall pass

Haven't had that version before. One of my specialties is tzadziki.

I used the cucumber to calm the garlic a bit (may try baking the garlic next time)

will be great on meatballs, shrimp, or even as part of bruchetta

It is a traditional Greek dip.
Just can't remember the name.

FZR1KG wrote:It is a traditional Greek dip.
Just can't remember the name.

It's called skordalia.

Dayumm...that not only sounds good, it sounds simple enough for me to make.

We have a Greek restaurant we go to that has an appetizer plate with skordalia, tzatziki , hummus, and melitzanosalata (eggplant dip) supplied with pita, cucumbers, and olives. Oh my, it's good. Maybe we'll have to go there tonight....

MrPi makes a mean tzatziki. Always heavy on the garlic.

My first thought was..."why is she putting potato in a sauce?"

pumpkinpi wrote:We have a Greek restaurant we go to that has an appetizer plate with skordalia, tzatziki , hummus, and melitzanosalata (eggplant dip) supplied with pita, cucumbers, and olives. Oh my, it's good. Maybe we'll have to go there tonight....

MrPi makes a mean tzatziki. Always heavy on the garlic.

For those of us unfamiliar with Greek (get yer mind outen the gutter...), what would this dipping sauce be good for in more conventional
mid-Amurrican foodstuffs?

cid wrote:

pumpkinpi wrote:We have a Greek restaurant we go to that has an appetizer plate with skordalia, tzatziki , hummus, and melitzanosalata (eggplant dip) supplied with pita, cucumbers, and olives. Oh my, it's good. Maybe we'll have to go there tonight....

MrPi makes a mean tzatziki. Always heavy on the garlic.

For those of us unfamiliar with Greek (get yer mind outen the gutter...), what would this dipping sauce be good for in more conventional
mid-Amurrican foodstuffs?

It's good on bread. It's good in salad. It's good on souvlaki. It's good on lamb. It's good with chips. You name it really. And it's healthy.

the potato is great because you can make it as thick or thin as you wish and it's NON DAIRY for those with lactose issues. I was thinking of thinning it down for a party meatball or shrimp sauce for FWIS FWY. I applied it to steak (OMG) ... I added a little more olive oil and used it for salad -

No vampire can pass this house and survive.

Loresinger wrote:No vampire can pass this house and survive.

Garlic - the number one reason behind sunshine that I don't want to be a vamp.

pumpkinpi wrote:We have a Greek restaurant we go to that has an appetizer plate with skordalia, tzatziki , hummus, and melitzanosalata (eggplant dip) supplied with pita, cucumbers, and olives. Oh my, it's good. Maybe we'll have to go there tonight....

MrPi makes a mean tzatziki. Always heavy on the garlic.

We did go to this restaurant but at an alternate location, and they DID NOT HAVE THE PLATE! I was so disappointed. But I think we are going to go to the original restaurant for my birthday next week.

They did have their tzatziki. Yummy. Even Buster, who is not a fan of any sauce, liked it.

I have also discovered this dip has a great shelf life AND can be used as a spice in other dishes. I was making hotdogs and beans the other day and use some for an extra kick to the beans -- a crockpot was emptied at work in record time.