Preparation

Skordalia is one of Greece's most beloved dips, traditionally made by pounding ingredients together. This bean version is lighter than the potato original but equally satisfying, and requires nothing more than a bowl and a fork.

The Fork Method:

1. Add the drained beans to a medium bowl. Using a fork, mash them until mostly smooth. Some texture is traditional and desirable—you're not making hummus.
2. Add the minced garlic, salt, and white pepper. Mash these into the beans.
3. Drizzle in the olive oil while continuing to mash and stir. The mixture will become creamy.
4. Add lemon juice and vinegar, stirring vigorously with the fork to incorporate.
5. If the mixture seems too thick, add water one tablespoon at a time until you reach a spreadable consistency.
6. Taste and adjust garlic, salt, or lemon juice. Skordalia should be boldly flavored.
7. Let rest for 10 minutes to allow flavors to meld. Garnish with parsley and a drizzle of olive oil.

Serving suggestions: Spread on bread, use as a dip for vegetables, serve alongside grilled fish, or thin with more water and use as a sauce for roasted vegetables.

This keeps refrigerated for up to 5 days. The garlic flavor will intensify over time, which fans of skordalia consider a feature, not a bug.