Skordalia with Marcona Almonds

This recipe for a potato and garlic dip, called skordalia, is a delicious snack or lunch. You can eat it with a crusty piece of bread or a bunch of fresh veggies. It’s thick, rich, and really hits the spot. I included marcona almonds in this skordalia, and used them as a garnish as well, and I’d highly recommend them – as they are a lighter and sweeter than traditional almonds.

Skordalia with Marcona Almonds - a Greek dip that's deliciously heavy on the garlic. (vegan, vegetarian, whole 30) | This Healthy Table

I didn’t realize the Great British Bake Off has been on Netflix for a few months – but now that I know, I’ve been watching way too much of it. I’ve been through a season and a half in the past two weeks, and it’s just the best. I actually really prefer it to any American reality TV programs – it seems like the bakers like each other and it’s not wildly competitive (although, people are obviously still upset when they go home). It really makes me want to get into the kitchen and make some cakes, but I’m doing Whole 30 right now, so I just have to live vicariously!

Skordalia with Marcona Almonds - a Greek dip that's deliciously heavy on the garlic. (vegan, vegetarian, whole 30) | This Healthy Table

I’m getting on my flight to Japan today! It’s a ridiculously long trip (14-hour flight), but I’m really excited to visit Tokyo and Kitakyushu. I’m going to be doing a bunch of Instagram stories – hoping to catch lots of cherry blossoms – so feel free to follow along on Insta! Have a great week!

Skordalia with Marcona Almonds

Makes 4 servings (about 1/2 cup each) | Prep Time: 5 minutes | Total Time: 30 minutes


1 pound new baby potatoes

2 tablespoons salt

12 cloves garlic, roughly chopped

1/2 cup olive oil

1/2 cup marcona almonds, divided and roughly chopped

zest of one lemon

salt and pepper

optional garnish - 1 tablespoon parsley, finely chopped

to serve alongside - cucumbers, radishes, spring onions, or pita bread


Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until tender. 

Heat 1 tablespoon olive oil in a small frying pan and when hot, add the garlic. Sauté for 30 seconds then remove from heat. 

Combine the potatoes, olive oil, garlic, half the marcona almonds, and the lemon zest in a food processor and pulse till ingredients are combined but still have some texture. A a pinch of salt and pepper, to taste. 

Transfer to a bowl and top with rest of marcona almonds and parsley. 

Serve warm with a medley of veggies or pita bread. 

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