Skordalia is a velvety, garlicky dip that brings the bold flavors of Greece right to your table. This twist on the classic Greek garlic and potato dip combines creamy potatoes with toasted almonds and lemon juice, creating a rich, tangy spread perfect for dipping, spreading, or pairing with your favorite dishes.
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I just got back from Sifnos, a gorgeous little Greek island out in the Aegean Sea. I stumbled upon a delightful taverna right on the beach, where they served the most incredible fresh beet salad with skordalia. The flavors were so unforgettable that I knew I had to bring the recipe home with me. So, here it is - if you've not tried Skordalia this will be a real treat. You'll find yourself returning to it again and again.
Serve Skordalia with a side of flatbread, Kalamata olives and great glass of red wine.
Reasons You'll Love This Recipe
- Skordalia is naturally gluten-free and vegan.
- This is the perfect dip to add to a falafel platter or a veggie platter.
- Use it as a sandwich spread on your favorite veggie burger or add it to your falafel sandwich.
- This creamy, velvety potato dip takes under 30 minutes to make.
👨🍳How To Make Skordalia
Step 1
- Place the potato chunks in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
- Drain the potatoes and let them sit in the pot to dry out slightly.
Step 2
- Toast the almonds in a dry skillet over medium heat until lightly golden, about 5 minutes, then let them cool.
Step 3
- In a food processor, combine the minced garlic and toasted almonds. Process until finely ground.
Step 4
- Add the lemon juice and white wine vinegar, and continue to process until smooth.
Step 5
- Add the cooked potatoes to the food processor in batches, processing until smooth. You may need to add a bit of water to help with blending.
- With the processor running, gradually drizzle in the olive oil until fully incorporated.
- Season with salt and pepper. If the skordalia is too thick, add water a tablespoon at a time until you reach your desired consistency.
❄️Storage Instructions
To store the skordalia, transfer any leftovers to an airtight container and refrigerate. The skordalia will keep well in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature and give it a good stir. If it seems too thick after refrigeration, you can thin it out with a little water or olive oil.
I don't recommended freezing skordalia, as the texture changes too much when thawed.
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📖 Recipe
Skordalia - Greek Garlic & Potato Dip
Ingredients
- 1 pound Russet potatoes peeled and cut into chunks
- 4 cloves garlic minced
- ⅔ cup blanched almonds
- ⅓ cup extra virgin olive oil
- 3 tablespoons lemon juice about 1 lemon
- 2 tablespoons white wine vinegar
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Water as needed
For Garnish:
- A drizzle of extra virgin olive oil
- Fresh dill sprigs oregano or parsley
- Lemon wedges
Instructions
- Place the potato chunks in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
- Drain the potatoes and let them sit in the pot to dry out slightly.
- Toast the almonds in a dry skillet over medium heat until lightly golden, about 5 minutes, then let them cool.
- In a food processor, combine the minced garlic and toasted almonds. Process until finely ground.
- Add the lemon juice and white wine vinegar, and continue to process until smooth.
- Add the cooked potatoes to the food processor in batches, processing until smooth. You may need to add a bit of water to help with blending.
- With the processor running, gradually drizzle in the olive oil until fully incorporated.
- Season with salt and pepper. If the skordalia is too thick, add water a tablespoon at a time until you reach your desired consistency.
- Transfer the skordalia to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with fresh dill sprigs and lemon wedges.
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