Rutabaga Skordalia Dip
A twist on the Greek classic, this creamy rutabaga Skordalia blends garlic, lemon, and olive oil into a bright, silky dip with nutty depth.
Ingredients
1.5 lbs rutabaga, peeled and cut into large uniform pieces
3 cloves garlic
1/3 cup olive oil, plus more for finishing
2 tbsp lemon juice
3 tbsp blanched almonds
1 tbsp red wine vinegar
salt and black pepper to taste
Method
- Place rutabaga and peeled garlic cloves in a pot and cover with cold, well salted water. Bring to a boil, then simmer until very tender. Drain well.
- In a food processor, combine the warm rutabaga, garlic, almonds, lemon juice, vinegar, salt and pepper. Blend until smooth.
- With the processor running, slowly stream in olive oil until thick and creamy. Add a little warm water (1-2 tbsp) to loosen if needed to reach a smooth, spreadable texture.
- Spoon into a bowl, swirl the top, drizzle with olive oil and finish with freshly cracked black pepper. Serve spread over a piece of toasted sourdough, alongside your favorite crudite or as an accompaniment to roasted proteins.
