Greek Skordalia Recipe (Potato and Almond Garlic Dip)
Creamy, garlicky, and full of Mediterranean flavor, this traditional Greek Skordalia recipe combines tender potatoes, almonds, fresh garlic, extra virgin olive oil, and red wine vinegar. Serve it with warm pita bread, fresh vegetables, grilled seafood, or as part of a Greek mezze platter.
Servings: 2
Calories: 1253kcal
Ingredients
- ½ cup raw almonds
- 1 medium russet potato peeled and cubed
- 5 garlic cloves peeled and pressed
- 1 cup extra virgin olive oil added gradually (use as needed)
- 1 tablespoon red wine vinegar
- ½ teaspoon salt or to taste
Instructions
- Blanch the almonds. Bring a small saucepan of water to a boil. Add the almonds and blanch for 1 minute. Drain, rinse under cool water, and slip off the skins.
- Grind the almonds. Place the peeled almonds in a food processor with a pinch of salt. Pulse until finely ground, scraping down the sides as needed.
- Cook the potato. Place the cubed potato in a saucepan of lightly salted water. Bring to a boil and cook for approximately 15–20 minutes, or until fork-tender.
- Mash the potato. Drain thoroughly and let excess moisture evaporate. Mash the warm potato until smooth using a potato masher or ricer.
- Combine the ingredients. Add the ground almonds and pressed garlic to the mashed potato. Stir until evenly combined.
- Add the olive oil. Slowly whisk in the extra virgin olive oil, a little at a time, until the Skordalia becomes creamy and reaches your preferred consistency. You may not need the entire cup.
- Finish with vinegar. Stir in the red wine vinegar. Taste and adjust the salt, garlic, or vinegar if necessary.
- Rest and serve. Let the Skordalia rest for 20–30 minutes to allow the flavors to develop. Serve at room temperature with pita bread, vegetables, or seafood.
Notes
- Potatoes: Russet potatoes work well because their starchy texture creates a light, creamy dip.
- Garlic: Five cloves produce a strong garlic flavor. Start with three if you prefer a milder dip.
- Texture: Avoid processing the cooked potatoes in a food processor, as this can make them gummy.
- Olive oil: Add gradually and stop when the dip reaches the desired consistency.
- Storage: Refrigerate in an airtight container for up to 3–4 days. Stir before serving.