Skordalia: Greek Potato and Garlic Dip Recipe

Introduction

Skordalia is a traditional Greek garlic and potato dip that’s creamy, flavorful, and wonderfully versatile. Perfect as a snack or a side, this dip combines tender potatoes with bright lemon, pungent garlic, and rich olive oil for a deliciously smooth spread.

Ingredients

• 1 lb Yukon Gold or russet potatoes (peeled and cubed)
• 1 tsp kosher salt
• 1 cup olive oil
• 1 cup blanched almonds
• 1/2 cup water
• 3 cloves garlic
• 2 tbsp lemon juice (from about 1 lemon)
• Olive oil (for garnish)
• Red pepper flakes (for garnish)
• 3 green onions (green tops finely cut, for garnish)

Instructions

1. Step 1: Bring salted water to a boil in a medium saucepan, then add the peeled and cubed potatoes. Cook until fork tender, about 5-6 minutes. Drain and mash the potatoes in a medium bowl.
2. Step 2: In a blender, combine olive oil, blanched almonds, water, garlic cloves, and lemon juice. Puree until smooth and fully emulsified.
3. Step 3: Pour the almond and garlic mixture over the mashed potatoes. Stir gently to combine, making sure all ingredients are incorporated. Taste and season with additional salt if needed.
4. Step 4: Transfer the skordalia to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, and finely chopped green onion tops. Serve warm with chips, pita bread, or chopped vegetables.

Tips & Variations

• For a nuttier flavor, toast the almonds lightly before blending.
• Adjust garlic quantity to suit your taste—add more if you love a stronger garlic punch.
• Use walnuts instead of almonds for a different but delicious nutty base.
• If the dip is too thick, add a splash of water or olive oil to loosen the texture.

Storage

Store skordalia in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or at room temperature before serving, stirring well to restore creaminess. Garnish fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make skordalia ahead of time?

Yes, skordalia can be made a day in advance and refrigerated. Just bring it to room temperature or warm it slightly before serving to enhance the flavors.

Is skordalia gluten-free?

Yes, skordalia is naturally gluten-free, making it a great dip option for those avoiding gluten.

Skordalia: Greek Potato and Garlic Dip Recipe

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4.6 from 424 reviews

Skordalia is a traditional Greek garlic and potato dip, known for its creamy texture and vibrant flavor. Made from mashed potatoes blended with almonds, garlic, olive oil, and lemon juice, this dip is perfect as a flavorful accompaniment to pita bread, chips, or fresh vegetables. Its blend of rich, tangy, and garlicky notes makes it a versatile and irresistible appetizer or snack.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Dip
• Method: Blending
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Base

• 1 lb Yukon Gold or russet potatoes, peeled and cubed
• 1 tsp kosher salt

Almond Garlic Sauce

• 1 cup olive oil
• 1 cup blanched almonds
• 1/2 cup water
• 3 cloves garlic
• 2 tbsp lemon juice (from 1 lemon)

Garnishes

• Olive oil, for drizzling
• Red pepper flakes, to taste
• 3 green onions, green tops finely cut

Instructions

1. Boil Potatoes: Bring salted water to a boil in a medium saucepan, then add the peeled and cubed potatoes. Cook for 5-6 minutes or until the potatoes are fork-tender. Drain well and transfer to a medium bowl.
2. Prepare Almond Garlic Sauce: In a blender, combine olive oil, blanched almonds, water, garlic cloves, and lemon juice. Puree the mixture until it is smooth and emulsified, with a thick and creamy consistency.
3. Combine Mixtures: Pour the almond and garlic sauce over the mashed potatoes. Stir thoroughly to incorporate all the ingredients into a creamy dip. Taste and adjust seasoning with additional salt if needed.
4. Garnish and Serve: Drizzle a little olive oil on top of the skordalia, sprinkle with red pepper flakes, and garnish with the finely sliced green onion tops. Serve the dip warm alongside chips, pita bread, or chopped vegetables for dipping.

Notes

• For a smoother texture, you can peel the almonds before blending.
• Adjust garlic quantity based on your preferred intensity.
• Skordalia is best served fresh but can be refrigerated for up to 2 days; allow to come to room temperature before serving.
• This dip pairs beautifully with grilled fish or roasted vegetables.

Keywords: Skordalia, Greek garlic dip, potato dip, almond dip, Mediterranean appetizer, Greek recipes, garlic and potato, vegetarian dip