Name: Skordalia (Greek Potato and Garlic Dip) Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Greek
Ingredients: 1 lb Yukon Gold or russet potatoes, peeled and cubed; 1 tsp kosher salt; 1 cup olive oil; 1 cup blanched almonds; 1/2 cup water; 3 cloves garlic; 1 lemon (2 tbsp lemon juice); Olive oil, for drizzling; Red pepper flakes, to taste; 3 green onions, green tops finely cut

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Introduction

Skordalia is a traditional Greek potato and garlic dip that’s creamy, tangy, and packed with flavor. Perfect as a vibrant appetizer or accompaniment, this dip pairs wonderfully with pita, chips, or fresh vegetables.

A bowl of creamy beige hummus with a smooth texture forms the base layer. On top, there is a swirl of golden olive oil pooled in the center left, adding shine and richness. To the right of the oil swirl, a layer of chopped bright green scallions spreads in a curved line, providing fresh color contrast. A few tiny red chili flakes are scattered gently across the hummus, adding a touch of red specks for accent. The dish is served in a white speckled bowl placed on a white marbled surface, with some pieces of light brown pita chips resting nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Yukon Gold or russet potatoes, peeled and cubed
1 tsp kosher salt
1 cup olive oil
1 cup blanched almonds
1/2 cup water
3 cloves garlic
1 lemon (about 2 tbsp lemon juice)

For garnish

Olive oil
Red pepper flakes
3 green onions, green tops finely cut

Instructions

Step 1: Bring salted water to a boil in a medium saucepan. Add the peeled and cubed potatoes and cook until fork tender, about 5-6 minutes. Drain well and mash the potatoes in a medium bowl.
Step 2: In a blender, combine the olive oil, blanched almonds, water, garlic cloves, and lemon juice. Puree until the mixture is smooth and emulsified.
Step 3: Pour the almond mixture over the mashed potatoes and stir thoroughly to incorporate. Taste and adjust seasoning with more salt if needed.
Step 4: Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, and the finely cut green onion tops.
Step 5: Serve warm alongside chips, pita bread, or chopped vegetables for dipping.

Tips & Variations

For a nuttier flavor, lightly toast the almonds before blending.
Use garlic to taste—start with less if you prefer a milder dip, and add more as desired.
Substitute blanched almonds with walnuts or walnuts for a different texture and flavor.
To make the dip creamier, add a tablespoon of water or olive oil while mixing until you reach your desired consistency.
Skordalia is often served warm or at room temperature, but it can also be chilled for a firmer texture.

Storage

Store skordalia in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature or warm gently over low heat, stirring occasionally. If the dip thickens, stir in a bit of water or olive oil to loosen it.

How to Serve

A black bowl holds creamy, pale yellow hummus with a smooth and thick texture, shaped into a swirl with a small well in the center filled with golden olive oil. On one side of the hummus, there is a layer of chopped green onions, fresh and vibrant, adding color contrast. The surface of the hummus is lightly sprinkled with reddish spices, giving it a subtle pop of color. Around the bowl, pieces of light beige pita chips are scattered, some resting on a soft grey cloth. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make skordalia without almonds?

Yes, while almonds add richness and texture, you can omit them and increase the amount of olive oil slightly. Some traditional recipes also use bread soaked in water or milk instead of almonds for thickening.

What can I serve with skordalia?

Skordalia pairs beautifully with pita bread, crunchy chips, fresh vegetables like carrots and cucumber, grilled fish, or roasted vegetables. It also works well as a spread in sandwiches or wraps.