This recipe uses a low-carb wheat tortilla as the base, with some almond flour and lots and lots of garlic. If anyone knows what Skordalia is, then they know that you can’t kiss anyone after eating this Greek garlic-based dip. This goes well with fried fish and traditionally eat this on Palm Sunday, marking the beginning of Holy Week in Greek Eastern Orthodox Christianity. Of course, we eat Skordalia anytime we want, and unfortunately, some folks completely stay away from it.
I had one grandmother who made this with potatoes, another grandmother who made it with stale bread, and my Aunt Anna that uses flour…yes plain flour. All three are great with each having its own unique texture and base. However, the base of olive oil, vinegar, and garlic is the same regardless of which carb you use as the base.
The combination of the low-carb tortilla and almond flour truly gives it a similar look and feel to my grandmother’s bread-based garlic dip.
This recipe is easy because you add everything to the food processor and just blend, chill and serve.