Skordalia (Greek Garlic and Potato Dip)

Skordalia is a creamy garlicky Greek dip that's as unexpected as it is delicious. If you're a fan of hummus, baba ganoush or other Mediterranean/Middle Eastern dips, you're going to love this recipe. This easy Skordalia recipe is made from potatoes and almonds and makes the perfect appetizer to impress your guests.

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A small stone bowl of skordalia among fresh veggies and pita points.

Skordalia is a tangy and garlicky potato dip that originated in Greece. It's made from potatoes, almonds, lots of garlic, has incredible flavor and a smooth, creamy texture.

I absolutely love Greek dips like Tzatziki and melitzanosalata, but Skordalia is my favorite! Just don't ask me how to pronounce it.

It's a potato dip, but it's not mashed potatoes. With lots of garlic, some almonds and fresh lemon juice, it's super garlicky and has a slightly nutty, citrus flavor that's delicious served with pita and veggies, as a side dish or even as a sauce for grilled meats, like grilled lamb meatballs

It's supposed to be super garlicky, but if you're sensitive, you can always dial that back.

Greek skordalia is traditionally served on Greek National Independence Day on March 25th with other traditional Greek food, but it's delicious all times of the year! 

Why This Recipe Works

  • A classic, traditional garlicky dip with a potato base that's unexpected.
  • Great for garlic lovers. This dip uses plenty of garlic cloves for a ton of flavor. 
  • Smooth and creamy to make a unique and interesting dip you and any guests will love.
  • An easy dip to make and serve with anything from warm pita bread, to crusty bread and raw vegetables.
  • Versatile and can be used as an appetizer, or to elevate even the most mundane meal. 
  • Ready in 30 minutes or less.

Ingredient Notes

  • Potatoes - Starchy or waxy varieties may be used. Yukon Gold potatoes and russet potatoes work great and you can usually find them at the grocery store year-round. 
  • Fresh garlic - Fresh, raw garlic is the key ingredient here. Make sure your garlic is fresh and doesn't have brown spots. 
  • Almonds - Use blanched almonds (almonds with the skins removed), and if possible, sliced almonds instead of whole almonds. This will make for a smoother texture as they're easier to blend.  
  • Olive oil - Select a good quality olive oil. You'll use a good amount here so select an olive oil you enjoy. 
  • Fresh lemon juice - Lemon juice adds a light citrusy freshness to this recipe. 
  • White or red wine vinegar - A little vinegar will add an additional tang to the recipe that helps make this recipe's flavors pop. 

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

  • Blender - A blender or food processor is used to pulverize the cloves of garlic and almonds so they're nice and smooth. Alternatively you could use a mortar and pestle.  
  • Potato Ricer - This tool is helpful for getting the potatoes smooth and lump-free without over working them. It's also helpful for making potato gnocchi!
  • Potato masher - If you don't have a potato ricer, you can use a hand masher or a fork.
A bowl of Greek garlic and potato dip with carrots and radishes.

Step by step instructions

  1. Place the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring up to a boil. Cook until the potatoes are fork tender (about 20 minutes, depending on size).
  2. While the potatoes are cooking, combine the garlic, almonds and 1 tablespoon of salt in a blender or food processor and blend on high until pulverized. Add the olive oil, lemon juice and 3 tablespoons of vinegar and continue blending until very smooth.
  3. Reserve 1 cup of potato cooking water, then drain the potatoes and allow to cool for a few minutes so they can easily be handled. Remove the skins from the cooked potatoes, then press them through a potato ricer or mash thoroughly by hand. Do not place in the blender or food processor or they will turn gummy.
  4. Add the almond garlic mixture and ½ cup reserved cooking water while the potatoes are still warm. Mix and mash until totally combined and smooth. Taste and adjust seasoning/acidity as necessary (depending on how salty your potato cooking water was, you may need to add more salt), and thin out with more water to achieve desired consistency.
  5. Drizzle a little olive oil on the top and serve warm or at room temperature as a dip for crudités and pita.

Tips For Success

  • Do not place your potatoes in the blender. They get gummy and will ruin the texture of the dip. 
  • You can also use a hand mixer to mash the potatoes. They can also get gummy with a hand mixer, but if you're careful, it can work. 
  • Use your blender or food processor to get the almonds and garlic as pulverized as possible in order to avoid a grainy dip. 
  • Add additional salt at the end if needed.

Serving Suggestions

This wonderful skordalia dip is delicious just about however you want it! Here are some serving suggestions, but it's just as good eating by the spoonful. 

Serve this garlicky Greek dip along with some marinated olives and other small bites for an easy and impressive appetizer spread.

A pool of olive oil on a bowl of skordalia dip with fresh veggies on a tray.

FAQ

Can I make skordalia nut free?

Yes! You can substitute the almonds for sunflower seeds or leave them out altogether. Your dip will still be great. 

Can I use different potatoes for skordalia?

Yukon Gold and russet are the best choices, but any starchy or waxy potatoes. I suggest not selecting sizes too small, as you want them to hold their shape while they cook. 

Can I freeze skordalia?

I do not recommend freezing. Potatoes get a strange grainy texture when freezing and it just won't be the same.

Can I adjust the consistency of skordalia?

You can make skordalia creamier by adding more olive oil, or potato cooking water. 

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A small stone bowl of skordalia among fresh veggies and pita points.
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Skordalia (Greek Garlic and Potato Dip)

Skordalia is a creamy garlicky Greek dip that's as unexpected as it is delicious. If you're a fan of hummus, baba ganoush or other Mediterranean/Middle Eastern dips, you're going to love this recipe. This easy Skordalia recipe is made from potatoes and almonds and makes the perfect appetizer to impress your guests.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 quart
Calories: 1956kcal

Ingredients

  • 1 lb potatoes starchy or waxy varieties may be used
  • 1 tablespoon salt plus more for potato water
  • 4 cloves garlic peeled
  • 1 cup blanched peeled almonds I use sliced - they blend easier
  • 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 the whole, unpeeled potatoes in a large pot of room temperature water, season generously with salt, and bring up to a boil. Cook until the potatoes are fork tender (about 20 minutes, depending on size).
  2. While the potatoes are cooking, combine the garlic, almonds and 1 tablespoon salt in a blender or food processor and blend on high until pulverized. Add the olive oil, lemon juice and 3 tablespoons vinegar and continue blending until very smooth.
  3. Reserve 1 cup of potato cooking water, then drain the potatoes and allow to cool for a few minutes so they can easily be handled. Remove the skins from the potatoes, then press them through a potato ricer or mash thoroughly by hand. Do not place in the blender or food processor or they will turn gummy.
  4. Add the garlic almond mixture and ½ cup reserved cooking water while the potatoes are still warm. Mix and mash until totally combined and smooth. Taste and adjust seasoning/acidity as necessary (depending on how salty your potato cooking water was, you may need to add more salt), and thin out with more water to achieve desired consistency.
  5. Serve warm or at room temperature as a dip for crudités and pita.

Notes

  • Do not place your potatoes in the blender. They get gummy and will ruin the texture of the dip. 
  • You can also use a hand mixer to mash the potatoes. They can also get gummy with a hand mixer, but if you're careful, it can work. 
  • Use your blender or food processor to get the almonds and garlic as pulverized as possible in order to avoid a grainy dip. 
  • Add additional salt at the end if needed.

Nutrition

Calories: 1956kcal | Carbohydrates: 107g | Protein: 33g | Fat: 162g | Saturated Fat: 19g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 113g | Trans Fat: 0.02g | Sodium: 7013mg | Potassium: 2769mg | Fiber: 24g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 93mg | Calcium: 375mg | Iron: 9mg
5 from 2 votes

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