here's the second recipe i tried from this month's bon appetit :: chicken with edamame skordalia. what i liked about it was that i had almost all of the ingredients at home. i cheated and bought a rotisserie chicken at costco to make it even easier.
the recipe says to season generously with salt and pepper, which is something you should definitely do. it was too bland so i added salt and pepper to my individual portion; once i added salt it brightened up the dish. since the garlic isn't cooked it gives the dip some bite, which we liked. i added quite a bit of lemon juice but rupert and i both felt it could probably use more.
this adaptation of skordalia comes together really easily and quickly in the food processor, and since it can be served room temperature or chilled it makes a nice summer accompaniment to your main dish, whether it be chicken or something else. (rupert used leftover chicken and skordalia in a pita for his lunch the next day.)