Green Greek Goddess SkordaliaGreen Greek Goddess Skordalia
Green Greek Goddess Skordalia
Green Greek Goddess Skordalia
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Recipe - ShopRite Corporate
Green greek goddess skordalia
Green Greek Goddess Skordalia
Prep Time15 Minutes
Servings12
Cook Time10 Minutes
Ingredients
2 cups chopped, peeled russet potatoes (about 1/2-inch pieces)
6 garlic cloves
2 cups packed baby spinach
1 cup blanched slivered almonds
1/2 cup chopped English cucumber
1/2 cup frozen green sweet peas, thawed, plus additional for garnish (optional)
1/4 cup chopped fresh parsley plus additional for garnish (optional)
1/4 cup drained, pitted Kalamata olives plus additional for garnish (optional)
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/3 cup olive oil plus additional for serving (optional)
Directions

1. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes or until fork-tender. Drain potatoes; transfer to large bowl and mash until smooth.

 

2. In food processor, purée garlic, spinach, almonds, cucumber, peas, parsley, olives, vinegar, salt and 1/2 teaspoon fresh ground black pepper; with processor running, slowly pour oil through feed tube and process until smooth. Makes about 2 cups.

 

3. Stir garlic mixture into potatoes until smooth. Makes about 3 cups.

 

4. Serve dip drizzled with oil and/or garnished with peas, parsley and/or olives, if desired.

 Chef Tip(s):

 

Serve dip with fresh spring vegetables such as asparagus, snap peas, carrots and/or radishes, or toasted pita bread.

Nutritional Information

Approximate nutritional values per serving (1/4 cup): 146 Calories, 12g Fat, 1g Saturated Fat, 0mg Cholesterol, 143mg Sodium, 9g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein

15 minutes
Prep Time
10 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 cups chopped, peeled russet potatoes (about 1/2-inch pieces)
Bowl & Basket Russet Potatoes, 5 lb
Bowl & Basket Russet Potatoes, 5 lb
$3.49$0.70/lb
6 garlic cloves
Garlic 5 ct, 5 oz
Garlic 5 ct, 5 oz
$1.50$0.30/oz
2 cups packed baby spinach
Bowl & Basket Baby Spinach, 5 oz
Bowl & Basket Baby Spinach, 5 oz
$2.79$0.56/oz
1 cup blanched slivered almonds
Bowl & Basket Slivered Almonds, 6 oz
Bowl & Basket Slivered Almonds, 6 oz
$3.69$0.62/oz
1/2 cup chopped English cucumber
Seedless Cucumber, 1 each
Seedless Cucumber, 1 each
5 for $4.00
$0.80 was $1.00
1/2 cup frozen green sweet peas, thawed, plus additional for garnish (optional)
Bowl & Basket Sweet Green Peas, 24 oz
Bowl & Basket Sweet Green Peas, 24 oz
$3.49$0.15/oz
1/4 cup chopped fresh parsley plus additional for garnish (optional)
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz
$0.99$3.96/oz
1/4 cup drained, pitted Kalamata olives plus additional for garnish (optional)
Bowl & Basket Specialty Pitted Kalamata Olives, 5.82 oz
Bowl & Basket Specialty Pitted Kalamata Olives, 5.82 oz
On Sale! Limit 4
$1.99 was $2.99$0.34/oz
2 tablespoons red wine vinegar
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
Bowl & Basket Red Wine Vinegar, 16.9 fl oz
$2.29$0.14/fl oz
1/2 teaspoon kosher salt
Bowl & Basket Coarse Kosher Salt, 16 oz
Bowl & Basket Coarse Kosher Salt, 16 oz
$1.99$0.12/oz
1/3 cup olive oil plus additional for serving (optional)
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz
$4.79$0.96/oz

Nutritional Information

Approximate nutritional values per serving (1/4 cup): 146 Calories, 12g Fat, 1g Saturated Fat, 0mg Cholesterol, 143mg Sodium, 9g Carbohydrates, 2g Fiber, 1g Sugars, 0g Added Sugars, 4g Protein

Directions

1. In large saucepot, heat potatoes and enough salted water to cover by about 2 inches to a boil over high heat; reduce heat to medium and simmer 5 minutes or until fork-tender. Drain potatoes; transfer to large bowl and mash until smooth.

 

2. In food processor, purée garlic, spinach, almonds, cucumber, peas, parsley, olives, vinegar, salt and 1/2 teaspoon fresh ground black pepper; with processor running, slowly pour oil through feed tube and process until smooth. Makes about 2 cups.

 

3. Stir garlic mixture into potatoes until smooth. Makes about 3 cups.

 

4. Serve dip drizzled with oil and/or garnished with peas, parsley and/or olives, if desired.

 Chef Tip(s):

 

Serve dip with fresh spring vegetables such as asparagus, snap peas, carrots and/or radishes, or toasted pita bread.