Corn and Lime and Skordalia dips

Love from Lisa Corn and Lime and Skordalia dips

I love any type of dip or sauce, and usually saturate my meals with them.

I’ve never actually made my own dips so thought that it was time I did.

The two dips I decided to make were corn and lime and Skordalia (potato and garlic).

If you’d like to view recipes I’m thinking of cooking, or already have, then please visit my Finger food recipes Pinterest page.

So first up was the corn and lime dip.

This was super easy to make, all you need to do is chop and mix, there’s no food processor needed. I made some slight modifications to the recipe, which are detailed below in the ingredients list.

The end result was questionable. This dip was good, but not great. I found it to be overly chunky due to using whole corn, this may have been avoided if the corn was chopped or if less corn was used.

Corn and lime dip

Ingredients

420g can corn kernels

1 bunch coriander (I used mint and parsley)

3 shallots finely sliced (I used dill)

250g sour cream

pinch cayenne pepper (I used paprika)

1 lime rind finely grated and juiced

Corn chips to serve

Step 1

Drain 420g can corn kernels in a sieve pressing out liquid with the back of a spoon. Wash and dry 1 bunch coriander, pick leaves and roughly chop

Step 2

Combine the corn kernels, coriander, shallots, sour cream, cayenne pepper, and lime rind finely grated and juiced. Cover and refrigerate for at least 1 hour for the flavours to develop

Step 3

Serve the dip with corn chips

Next was the Skordalia dip.

I have a bad habit of doing recipes that I want to eat on the spot, so if they have to be refrigerated overnight I don’t find out until I’m up to it in the method. This recipe was one of those. This meant I couldn’t eat it on the spot, but the day after when it was ready to eat it was definitely worth the wait.

I loved this dip it was smooth, creamy, light, and delicious. It would also be great spread on chicken.

Skordalia (potato and garlic dip)

650g coliban potatoes peeled

2 garlic cloves crushed

2/3 cup olive oil

2 tablespoons white wine vinegar

1/2 teaspoon lemon juice

1 egg yolk

extra-virgin olive oil and cracked black pepper to serve

Step 1

Cut potatoes into 5cm cubes. Place in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain

Step 2

Transfer potato to a bowl and add garlic. Using an electric mixer beat on medium speed for 10 minutes or until smooth

Step 3

Meanwhile use a fork to beat oil, vinegar, 1/4 teaspoon salt, lemon juice, and egg yolk in a jug. With the mixer on gradually add oil mixture to potato and beat until well combined. Transfer to an airtight container. Press plastic wrap onto surface of dip. Cover and refrigerate overnight.

Step 4

Spoon Skordalia into bowls. Drizzle with oil and season with cracked black pepper. Serve as part of a messe plate (I didn’t do this I just ate it straight away with the corn chips)

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