Simple hors d’oeuvres tend to trump multi-course dinners on New Year’s Eve. Michael offers a refreshing spin on your go-to hors d’oeuvres menu by sharing his recipe for skordalia, a classic Greek dip, which will work well with many of your other selections.
To make skordalia, soak day old bread in milk, and then put it in the blender with toasted almonds, lemon zest, garlic, extra virgin olive oil, and a pinch of salt, and blend until it reaches a smooth consistency. Michael’s take this traditional spread one step further by folding in cooked chickpeas, flat-leaf parsley, and mint to the puree. Serve with vegetables, pita chips, or toasted bread.