What is Skordalia made of?

Skordalia is a Greek dip made of potatoes, garlic, almonds, yogurt, and lemon juice. You'll see some skordalia recipes made with day-old bread as the base instead of potatoes or red wine vinegar instead of lemon juice.

Is Skordalia served hot or cold?

It is completely up to you! Serve right away while it's warm, let it come to room temperature, or serve lightly chilled.

How do you eat Skordalia?

Enjoy as a dip, similar to hummus, with toasty bread and veggies. Or serve as a side dish to a protein, like Grilled Lamb Chops , or with a Greek-inspired vegetarian main, like Grilled Eggplant .

Skordalia Recipe

Name: Skordalia Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 pound white, yellow waxy potatoes or russet potatoes (2-3 large potatoes); 4 cloves garlic, divided (or use 5-6 cloves roasted garlic!); 1/4 cup blanched almonds, toasted (Marcona almonds work well here); 1/2 cup plain Greek yogurt (we used full-fat); 3 tablespoons extra-virgin olive oil plus more for garnish; 2-3 tablespoons fresh lemon juice; ¾ teaspoon kosher salt; ½ teaspoon black pepper; 4-6 tablespoons water (hot potato water); 1 teaspoon fresh chopped Italian parsley; 1 teaspoon lemon zest

Description

This Skordalia recipe is the best! Lusciously creamy, tangy and garlicky, this Greek potato and garlic dip is delicious, healthy and easy! Made with almonds.

Ingredients

Units

1 pound white, yellow waxy potatoes or russet potatoes (2-3 large potatoes)
4 cloves garlic, divided (or use 5–6 cloves roasted garlic!)
1/4 cup blanched almonds, toasted (Marcona almonds work well here)
1/2 cup plain Greek yogurt (we used full-fat)
3 tablespoons extra-virgin olive oil plus more for garnish
2–3 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
4–6 tablespoons water (hot potato water)
1 teaspoon fresh chopped Italian parsley
1 teaspoon lemon zest

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Instructions

Place whole potatoes and 3 cloves of garlic in a pot, cover with cold water , season with salt if desired, and bring to a boil. Turn down to a simmer until fork tender, about 20 minutes. (We are taming the garlic here- feel free to add it raw for a more traditional taste- *See notes.)
While potatoes are cooking, grind almonds in a food processor until finely powdered. Add yogurt, olive oil, lemon juice, 1 raw garlic clove, salt and pepper. Whirl until smooth.
Drain the potatoes, reserving ½ cup of the warm cooking water. Peel the potatoes (or leave skin on, up to you!). In a bowl cream potatoes and boiled garlic with a potato masher or put potatoes through a potato ricer. ( Do NOT puree in a food processor– this can make the potatoes unpleasantly gummy). Stir in the creamy almond yogurt mixture. One tablespoon at a time, add reserved potato water, until desired consistency.
To serve, spoon into a shallow dish or plate and create a circular ring or well with the back of a spoon, and drizzle olive oil in the well, sprinkle with parsley and lemon zest.
Serve warm, at room temp, or chilled with toasty warm pita bread, pita chips, veggies or naan bread.

Notes

As the skordalia cools, it will become thicker in consistency.

Add other finely crushed nuts rather than almonds- walnuts, pinenuts are nice. Toasting first makes them more flavorful and make them easier to grind.

Skordalia is meant to be garlicky! For an authentic taste, use about 6 cloves of garlic. If unsure, start with less or opt for roasted garlic, which would require around 8-10 cloves.

Store leftover Skordalia in an airtight container in the fridge for 3-5 days. Enjoy chilled or let it sit out to come to room temperature.

Nutrition

Serving Size: 1/4 cup
Calories: 186
Sugar: 1.2 g
Sodium: 125.2 mg
Fat: 9.1 g
Saturated Fat: 1.4 g
Carbohydrates: 45.7 g
Fiber: 2.1 g
Protein: 8.6 g
Cholesterol: 2.3 mg