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Do yourself a favour and partake of this simple rustic treat inspired by the fabulous spud. There are a ton of fantastic skordalia recipes out there. A lot of them use crusty bread, which is of course, is a recipe for disaster, for those of us snouting in the gluten-free trough. I like this simple easy alternative that uses almonds.
This dip is extremely versatile. It is fantastic spread on barbecued vegetable kebabs; wonderful as a paste spread for fish; and delicious served with crusty bread. It is also a sensational healthier alternative to the standard creamy mashed potatoes.
If you are serving it as a dip or paste you can afford a richer taste as you will only be eating a little. But if you are serving this as a vegetable side, a milder taste might be more appropriate, as this can be very over bearing if you are too heavy handed with the garlic.