Recipes · Greek · Dips and Spreads
Skordalia (Garlic-Potato Dip)
One serving has 430 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin C (60%), pyridoxine (56%), manganese (29%), vitamin E (29%), copper (28%) and vitamin K (24%). Ready in 30 minutes.
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- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (243 g)
- Difficulty: Easy
- Diets: Vegan, Gluten-free, Dairy-free
- Contains: sulphite
Ingredients
- 180 g Potatoes, raw
- 15 g Garlic, raw
- 30 g Olive oil
- 12 g Lemon juice
- 5 g Vinegar, red wine
- 1 g Salt
Method
- Peel the potatoes, cut into chunks and boil in salted water for about 20 minutes until very tender. Drain well.
- Mash the hot potato until smooth, or pass through a potato ricer.
- Crush the garlic to a paste with the salt using a mortar and pestle or the flat of a knife.
- Beat the garlic paste into the warm mashed potato, then gradually beat in the olive oil in a thin stream, alternating with the lemon juice and vinegar, until the dip is smooth, glossy and holds together like a thick mayonnaise.
- Taste and adjust the garlic, lemon or salt. Serve at room temperature as a dip with bread, or alongside fried fish or vegetables.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 430 kcal | 20% |
| Carbohydrates | 37.3 g | |
| Water | 167 mL | |
| Fiber | 4.1 g | 14% |
| Protein | 4.7 g | 10% |
| Tryptophan | 0.05 g | |
| Threonine | 0.14 g | |
| Isoleucine | 0.15 g | |
| Leucine | 0.22 g | |
| Lysine | 0.23 g | |
| Methionine | 0.07 g | |
| Cystine | 0.05 g | |
| Phenylalanine | 0.17 g | |
| Tyrosine | 0.1 g | |
| Valine | 0.23 g | |
| Histidine | 0.08 g | |
| Fat | 30.3 g | |
| Monounsaturated | 21.9 g | |
| Polyunsaturated | 3.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 4.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 50.3 mg | 5% |
| Copper | 0.25 mg | 28% |
| Iron | 1.9 mg | 11% |
| Magnesium | 46.1 mg | 15% |
| Manganese | 0.53 mg | 29% |
| Phosphorus | 127 mg | 18% |
| Potassium | 840 mg | 18% |
| Selenium | 2.9 µg | 5% |
| Sodium | 402 mg | |
| Zinc | 0.72 mg | 9% |
| Thiamin (vitamin B1) | 0.18 mg | 16% |
| Riboflavin (vitamin B2) | 0.08 mg | 7% |
| Niacin (vitamin B3) | 2 mg | 14% |
| Pantothenic acid (vitamin B5) | 0.64 mg | 13% |
| Pyridoxine (vitamin B6) | 0.73 mg | 56% |
| Folate (vitamin B9) | 29.9 µg | 7% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 26 mg | 6% |
| Vitamin A | 0 µg | 0% |
| Vitamin C | 44.8 mg | 60% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 4.3 mg | 29% |
| Vitamin K | 21.9 µg | 24% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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