Skordalia Trio

Ingredients

• 2
  
  old bread rolls (about 10oz), crust removed
  
• 4
  
  medum garlic cloves
  
• 6
  
  tablespoons extra virgin olive oil
  
• 1
  
  tablespoon lemon juice
  
• 1
  
  tablespoon red wine vinegar
  
• 1
  
  tablespoon parsley, finely chopped
  
• 1
  
  tablespoon dill, finely chopped
  
• 1/8
  
  teaspoon smoked paprika
  
• 
  
  Salt and freshly ground pepper
  

Directions

1. Cut the bread in slices, soak it in water, and then squeeze the water out of the bread completely. Set aside.
2. Using mortar and pestle, crush the garlic with a bit of salt until it turns into a paste.
3. Begin to add bread and continue to pound until all bread is incorporated. (Alternatively, you could use hand mixer at low speed. Using high speed will get the job done faster, but will also create gummy Skordalia).
4. Add the lemon juice and vinegar and continue to mix. (I start with 1 tablespoon of lemon juice and one tablespoon of vinegar, and sometimes add more, depending on the taste.)
5. Slowly add olive oil, drip by drip and continue to mix until all the oil is incorporated and the dip is smooth.
6. Let the dip sit for a while, the intensity of the flavors will change, and then if needed adjust the seasoning and acidity.
7. Split the dip into three equal parts. For the first dip, mix in the parsley. For the second dip, mix in the dill. For the third dip mix in the paprika and a pinch of pepper. Serve with warm pita bread and feta cheese, or as companions to grilled meats.