Greek Potato and Garlic Dip (Skordalia Recipe)
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!
- 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.
Sodium: 398mg | Calcium: 71mg | Vitamin C: 15mg | Vitamin A: 66IU | Sugar: 2g | Fiber: 4g | Potassium: 481mg | Calories: 507kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 47g | Protein: 6g | Carbohydrates: 19g | Iron: 2mg