Skordalia (Greek Garlic and Potato Dip)

Traditional Greek Skordalia with garlic, potatoes, and almonds. Creamy, flavorful dip perfect for vegetables, pita bread, or as a sauce for grilled fish and roasted dishes. Easy homemade Mediterranean recipe with fresh lemon juice and olive oil.

Ingredients

• 1 lb potatoes (starchy or waxy varieties)
• 1 tablespoon salt, plus more for potato water
• 4 cloves garlic, peeled
• 1 cup blanched peeled almonds (sliced recommended for easier blending)
• ½ cup extra virgin olive oil, plus more for drizzling
• Juice of 1 lemon (about 4 tablespoons)
• 3–4 tablespoons red or white wine vinegar

Instructions

1. Place whole, unpeeled potatoes in a large pot of room-temperature water. Season generously with salt and bring to a boil. Cook until fork-tender, about 20 minutes depending on size.
2. While the potatoes cook, combine garlic, almonds, and 1 tablespoon salt in a blender or food processor. Blend on high until finely pulverized.
3. Add olive oil, lemon juice, and 3 tablespoons vinegar to the garlic-almond mixture and blend until very smooth.
4. Reserve 1 cup of the potato cooking water, then drain the potatoes. Let them cool slightly so they can be handled. Peel the potatoes, then press through a potato ricer or mash thoroughly by hand. Avoid using a blender or food processor for the potatoes to prevent a gummy texture.
5. While the potatoes are still warm, add the garlic-almond mixture and ½ cup of the reserved cooking water. Mix and mash until completely smooth.
6. Taste and adjust seasoning or acidity as needed. Add more water to reach your desired consistency.
7. Serve warm or at room temperature as a dip for crudités, pita, or toasted bread. Drizzle with extra olive oil before serving.

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Tips

• Use starchy potatoes like Russets for a fluffier texture, or waxy potatoes for a creamier consistency.
• Pulverize the almonds and garlic thoroughly to avoid graininess in the dip.
• Keep the potatoes warm while mixing to help the flavors meld and maintain smoothness.

Variations and Substitutions

• Replace almonds with walnuts or blanched hazelnuts for a different nutty flavor.
• Add a pinch of smoked paprika or chili flakes for a subtle kick.
• Swap wine vinegar with apple cider vinegar for a milder acidity.

FAQs

Q: Can Skordalia be made ahead of time?
A: Yes, it can be prepared a few hours ahead. Keep covered at room temperature or refrigerate and bring to room temperature before serving.

Q: Can I make a vegan version?
A: This recipe is already vegan, using olive oil and nuts for richness instead of dairy.

Q: How long does it keep?
A: Store in an airtight container in the refrigerator for up to 3–4 days.

Serving Suggestions

• Serve with fresh pita, toasted bread, or raw vegetables.
• Use as a sauce for grilled fish, roasted vegetables, or chicken.
• Spread on sandwiches for a garlicky, nutty boost of flavor.

Why You’ll Love This Recipe

Skordalia is a creamy, garlicky Greek dip with a rich almond base and bright lemon flavor. Its smooth texture, balanced acidity, and nutty undertones make it a versatile dish that pairs beautifully with vegetables, bread, or roasted dishes. Simple to prepare, yet bursting with authentic Mediterranean flavor.