This dip is a variation on the traditional Greek potato-garlic dip. When I came across the recipe in a recent issue of Bon Appétit magazine, I knew I had to try it, and it did not disappoint! This would be delicious served with fresh bread, pita, or crackers. I enjoyed mine with some homemade oat crackers (recipe coming soon!) and it was excellent. For a Greek-inspired feast, pair this with Yellow Split Pea Dip with Caramelized Onions and Spanish Chorizo or Giant Beans with Tomato, Ouzo, and Dill and a chopped vegetable salad.
Roasted Parsnip Skordalia
adapted from Bon Appétit
- 1 lb parsnips, scrubbed and trimmed
- 1 clove garlic, crushed
- 2 serrano peppers, finely chopped
- 3/4 cup crumbled feta
- 1/3 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 3 Tbsp hazelnuts
- 1 cup fresh dill fronds
- 1/2 cup neutral oil such as sunflower or avocado
- Preheat oven to 350° F. Place parsnips in an ovenproof glass dish and cover tightly with foil. Roast for 45 to 60 minutes, until very soft. Set aside to cool.
- Meanwhile, place hazelnuts on a baking sheet and roast until fragrant and golden brown, about 7 to 10 minutes. Allow to cool, then coarsely chop.
- Make the dill oil: In a food processor or blender, combine dill and sunflower oil and process until well blended. Set aside.
- In a food processor, combine the garlic, peppers, feta, and lemon juice, and pulse to combine, then add the parsnips and pulse until mostly smooth. Add the olive oil gradually and pulse until smooth.
- Serve the dip drizzled with about half of the dill oil (reserve the rest for another use, like salad dressing) and the chopped hazelnuts.
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