Greek Potato and Almond Dip (Skordalia)
This is a delicious creamy potato, almonds, and garlic appetizer that can be served as a dip, a spread, or a sauce.
Servings: 2
Ingredients
- 1/2 cup raw almonds
- 1/2 tsp salt
- 1 medium russet potato, peeled and cut into 1" cubes
- 5 cloves garlic, pressed
- 1 cup extra virgin olive oil
- 1 tbsp red wine vinegar
Instructions
- Over a medium heat bring a pot with water to boiling. Add the raw almonds and boil for 1 minute, then rinse with cold water, and dry with a towel.
- Add the almonds in a food processor along with 1 tsp salt and process until finely ground.
- Place a pot with water over a medium heat, add the potatoes, and boil for 15 minutes until the potatoes are tender.
- Transfer the potatoes to a large bowl and mash them, then add the ground almonds and pressed garlic and stir well.
- Add the olive oil and whisk well the dip. Then add the vinegar, season with salt and stir well.