Whip up a Greek sensation with this Skordalia recipe: Greek Garlic and Potato Dip. Our recipe combines buttery and creamy potatoes, almonds, and garlic – perfect for elevating your snack game as a dip or spread.
This recipe makes me really happy and a little bit sad at the same time. Happy because holy potato, this stuff tastes good! Sad, because somehow, I entirely missed out on eating it while I was in Greece.
Basically, I should go back. You know, to try the Skordalia. Definitely not just to island-hop and drink red wine. I sure hope that you, and (more importantly) your loved ones, are garlic lovers. This dip has a sharp, zesty kick from the raw garlic that’s tempered by the mild flavors in the potato, almond, and olive oil. It’s oddly addictive, so be prepared. Maybe put out some mints.
Table of Contents
What is Skordalia?
Skordalia is a traditional Greek dip or spread made primarily from garlic and a thick base of potatoes, walnuts, almonds, or bread soaked in water. The choice of base can vary, but the essence of the dish lies in its creamy texture and the prominent flavor of garlic. Olive oil, vinegar, and sometimes lemon juice are added to emulsify the mixture and provide a tangy balance to the richness of the garlic.
Reasons to Love This Dip
- This Skordalia recipe is easy to make. With simple ingredients and straightforward steps, anyone can whip up Skordalia at home.
- Packed with nutrients from potatoes and garlic, it’s a wholesome addition to any meal.
- Its creamy texture and hearty flavor make this Greek garlic dip an instant comfort food favorite.
Recipe Ingredients
- Garlic: Pungent and spicy, garlic adds a zesty kick, crucial for Skordalia’s signature bold flavor.
- Almonds: Their nutty crunch enhances texture and taste, adding depth and richness.
- Red Wine Vinegar: Adds a tangy, acidic contrast and balances the richness of the oil and nuts.
See the recipe card for full information on ingredients and quantities.
How to Make Skordalia Recipe: Greek Garlic and Potato Dip
Step #1: Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skins; discard the skins. Place the blanched almonds in a food processor or blender and process until finely ground.
Step #2: Place the salt and potatoes in a medium saucepan, and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, until the potatoes are fork-tender. Drain and transfer to a large bowl.
Step #3: Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle in the olive oil while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.
Expert Tip
For perfect Skordalia texture, rinse diced potatoes before and after boiling to remove excess starch. By minimizing the surface starch content, the potatoes blend more seamlessly with other ingredients, preventing gumminess and stickiness.
Frequently Asked Questions
Without these appliances, achieve Skordalia’s authentic texture by using a mortar and pestle for the almonds. For the potatoes, you can use a potato masher or potato ricer to make it lump-free.
Skordalia complements battered-fried fish, fried vegetables like eggplant and zucchini, and roasted meats. Its creamy, garlic flavor enhances a variety of dishes, making it a versatile accompaniment.
Serve Skordalia with Authentic Greek Tzatziki, Turkish Cucumber, Tomato, and Feta Salad, and Five-Minute Red Pepper and Feta Dip for a diverse Mediterranean meze spread. This mix provides a variety of flavors and textures for a festive gathering.
Storage Info
Store Skordalia in an airtight container in the refrigerator, where it will stay good for up to 5 days. Freezing is not recommended as it can significantly alter the texture and flavor.
More Dip Recipes That You’ll Love
Skordalia Recipe: Greek Garlic And Potato Dip
Ingredients
- 1/2 cup raw almonds
- 1/2 teaspoon salt
- 1 medium russet potato - peeled and cut into 1″ cubes
- 5-6 cloves garlic - pressed
- 1 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
Instructions
- Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skins; discard the skins. Place the blanched almonds in a food processor or blender and process until finely ground.
- Place the salt and potatoes in a medium saucepan, and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, until the potatoes are fork-tender. Drain and transfer to a large bowl.
- Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle in the olive oil while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.
NOTES
Nutrition
Warm, garlicky, and smooth. Makes plain pita feel fancy.
Would it be ok to substitute raw cashews for the almonds?
Hi Doris,
Yes, you can substitute raw cashews for the almonds.
– Linda
Made this to take to a friend’s barbecue. Everyone loved it. Thank you for the recipe.
I’m from a small Greek town in fla called Tarpon Springs and my grandparents are from Greece. Yes it is perfect with a loaf of Greek bread but try dipping some fried grouper in it or spread it on a fillet of fried fish with Greek bread and a greek salad. You will have a new love.