This skordalia recipe creates a creamy mashed potato and garlic dip that is out of this world delicious. It’s one of my favorite Greek dips for a party, and it's really simple to make!
Greek dips are a favorite of mine. Many of them include fresh herbs and citrus (primarily lemon), which add bright, clean flavor. I think this is why Greek food is so irresistibly delicious!
If you've ever had a Greek gyro, you're already familiar with tzatziki, the craveable cucumber yogurt dip. Another one that makes an appearance at nearly every party I've ever been to is spinach artichoke dip.
Oh, and then there's Tyrokafteri.. It's made with feta cheese and roasted red peppers and it falls somewhere in between a dip and a soft cheese spread. If you warm it up before serving, it's a fantastic dip.
As popular as those are, there's always room for another one on the party table. and this may be one of the best comfort foods ever...
It’s a Greek mashed potatoes and garlic dip known as Skordalia. It's warm and creamy, with bits of garlic and almonds. If you love garlic mashed potatoes, this dip is a must-make for your next party!
- Potatoes- This recipe starts off just as if you were making Greek mashed potatoes. Many people believe that russet potatoes are best for mashing.
I agree that they're a good choice, but if you can spare a few extra pennies, buy Yukon Gold potatoes instead. The flesh of Yukon Golds is creamier. and the flavor is less earthy tasting than russets.
- Blanched almonds- The almonds are blended into a puree with water, fresh cloves of garlic, lemon juice and olive oil. That mixture is blended into the potatoes to create the dip.
I haven't tested the recipe using a different type of nut but if you decide to, please let me know how it turns out for you!
How to make Skordalia dip
- Cook the potatoes.
When the water comes to a boil, add plenty of salt. Remember that potatoes are very bland, and salt adds flavor.
Be mindful not to over cook the potatoes. You'll be dicing them before they're boiled, so it doesn't take them very long to cook; 5 to 10 minutes should do it.
When the tines of a fork can pierce and slide easily into the flesh of the potato, they're ready.
- Make the almond-garlic puree.
While you wait for the potatoes to cook, blend the almonds, garlic, lemon juice and seasonings. Just add the ingredients to a blender or food processor and blend. That's it!
- Mash the potatoes.
Use a potato masher to mash the potatoes, keeping in mind that the goal is not to make actual Greek mashed potatoes. All you want is to mash the potatoes down so they're easier to incorporate with the garlic-almond puree.
If you mash them too much, the potatoes will end up being thick and heavy, with a paste-like consistency.
- Stir together the garlic puree and mashed potatoes.
If the potato and garlic dip seems too thick, just stir in a tiny bit of olive oil. Start with ½ teaspoon, then add more if you need to.
- Garnish and serve.
For a party-worthy presentation, add a drizzle of olive oil, a sprinkle of red pepper flakes, and chopped scallions over the top of skordalia.
Potato dip is very rich, and the garlic puree adds a lot of flavor. It's delicious as is, but a sprinkling of feta cheese or some fresh tomato on top would be fantastic.
Store any leftovers in a covered container in the refrigerator and use them up within 4 or 5 days. You can reheat the dip in a saucepan over medium low heat or in a microwave.
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Skordalia (Greek Potato and Garlic Dip)
- 2 Yukon Gold or russet potatoes peeled and cubed
- 1 teaspoon kosher salt
- 1 cup olive oil
- 1 cup blanched almonds
- ½ cup water
- 3 cloves garlic
- 1 lemon (2 tablespoon lemon juice)
- olive oil
- red pepper flakes
- 3 green onions green tops finely cut
- Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
- In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
- Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
- Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I cant wait to make this dip. It looks easy enough and I am sure it is delicious!
Super easy and VERY tasty Valerie!
When I was a kid, I used to get this dip as part of a Greek starter platter. I still remember exactly what it tasted like 🙂 I have to make this really soon!
Hope this live sup to your memories Andrea! 🙂
Will be making this soon i never had skordaila potato and garlic dip before perfect for my snacks will dm you if i make this and let you know how it goes Thanks Ramya
I hope you enjoy it! Let me know!