📝 About This Recipe
A sophisticated twist on the traditional Greek garlic dip, this Skordalia replaces the usual bread or potato base with silky, protein-rich Cannellini beans. The result is a velvety, nutrient-dense spread that balances the assertive punch of fresh garlic with the mellow sweetness of roasted cloves and bright citrus. It is an earthy, rustic masterpiece that captures the heart of Mediterranean coastal cooking in every bite.
🥗 Ingredients
The Bean Base
- 3 cups Cannellini beans (cooked until very tender, or two 15oz cans, rinsed and drained)
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/4 cup Reserved bean liquid (or warm water to adjust consistency)
The Aromatics
- 1 whole Garlic head (for roasting)
- 3 pieces Fresh garlic cloves (grated into a paste)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Red wine vinegar (for a sharp tang)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon White pepper (ground)
For Garnish
- 6-8 pieces Kalamata olives (halved)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 teaspoon Smoked paprika (for dusting)
- 1 tablespoon Pine nuts (toasted)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Slice the top off the whole head of garlic to expose the cloves, drizzle with a teaspoon of olive oil, wrap tightly in aluminum foil, and roast for 35-40 minutes until the cloves are golden and buttery soft.
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2
While the garlic roasts, prepare your beans. If using canned beans, rinse them thoroughly under cold water and let them drain for at least 5 minutes to ensure the dip isn't watery.
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3
In a small bowl, grate the 3 fresh garlic cloves using a microplane. Mix them with the red wine vinegar and let sit for 10 minutes; this 'mellows' the raw garlic bite slightly while preserving its flavor.
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4
Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins directly into a food processor or a large mortar and pestle.
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5
Add the drained white beans to the food processor along with the roasted garlic, the raw garlic-vinegar mixture, lemon juice, salt, and white pepper.
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6
Pulse the mixture several times until a coarse paste forms. Scrape down the sides of the bowl with a rubber spatula.
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7
With the motor running on low, slowly drizzle in the 1/2 cup of extra virgin olive oil in a thin, steady stream. This creates a stable emulsion for a silky texture.
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8
Check the consistency. If the Skordalia is too thick, add the reserved bean liquid or warm water one tablespoon at a time until it reaches a spreadable, hummus-like consistency.
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9
Taste the dip. Adjust the seasoning with more salt or lemon juice if needed. The garlic flavor will intensify as it sits, so be mindful.
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10
Transfer the Skordalia to a shallow serving bowl. Use the back of a spoon to create decorative swooshes and wells on the surface.
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11
Garnish the dish by drizzling a little extra olive oil into the wells. Scatter the halved olives, toasted pine nuts, and fresh parsley over the top.
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12
Finish with a light dusting of smoked paprika for color and a hint of woodsy depth. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
For the smoothest texture, pass the finished puree through a fine-mesh sieve or use a high-powered blender. If you find raw garlic too spicy, soak the grated cloves in the lemon juice for 15 minutes before blending to neutralize the enzymes. Always use the best quality olive oil you can afford, as its flavor is prominent in this uncooked preparation. You can substitute Great Northern beans for Cannellini, but avoid Navy beans if you want a truly creamy result as they are slightly starchier. Make this a day ahead; the flavors marry and deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
Serve as a dip with warm, charred pita bread or crisp cucumber slices. Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the garlic richness. Use it as a robust bed for grilled octopus or pan-seared lamb chops. Spread it generously inside a vegetable wrap or sandwich for a protein-packed condiment. Serve alongside 'Fried Bakaliaros' (salt cod) for the most traditional Greek experience.