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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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
- 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).
- 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.
- 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.
- 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.
- Serve warm or at room temperature as a dip for crudités and pita.
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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