Split Pea-Garlic Dip (Skordalia)

Split Pea-Garlic Dip (Skordalia)
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon salt, divided
  • 2 bay leaves
  • 1 ½ tablespoons olive oil
  • 2 garlic cloves, peeled
  • 2 cups water
  • 1 ½ tablespoons olive oil
  • 1 tablespoon dried oregano
  • + 19 more ingredients
    • ¼ cup chopped arugula (optional)
    • 2 garlic cloves, peeled
    • ½ cup yellow split peas
    • ¼ teaspoon freshly ground black pepper
    • ½ cup yellow split peas
    • ½ cup green split peas
    • 1 ½ tablespoons red wine vinegar
    • ½ teaspoon salt, divided
    • ¼ cup chopped fresh cilantro (optional)
    • 3 tablespoons chopped pitted kalamata olives
    • 2 bay leaves
    • ¼ teaspoon freshly ground black pepper
    • ½ cup green split peas
    • ¼ cup chopped fresh cilantro (optional)
    • 3 tablespoons chopped pitted kalamata olives
    • 1 ½ tablespoons red wine vinegar
    • 1 tablespoon dried oregano
    • 2 cups water
    • ¼ cup chopped arugula (optional)

Sort and wash the peas. Combine peas, water, oregano, and bay leaves in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 25 minutes. Stir in 1/4 teaspoon salt; cook 15 minutes or until tender. Drain; discard bay leaves.

Combine the pea mixture, 1/4 teaspoon salt, vinega...

View full recipe at My Recipes

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