Skordalia with Marcona Almonds

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This recipe for a potato and garlic dip, called skordalia, is a delicious snack or lunch. Skordalia is a Greek dish that is made by combine garlic with a base of potatoes, almonds, and olive oil. You can eat it with a crusty piece of bread or a bunch of fresh veggies.

Why You’ll Love this Delicious Greek Dip

Skordalia is thick, rich, and really hits the spot. It’s a wonderful appetizer for a dinner party. 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.


Ingredients for Skordalia

  • 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

How to Make Skordalia

  • 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. Add a pinch of salt and pepper, to taste. 
  • Transfer to a bowl and top with the rest of Marcona almonds and parsley. 
  • Serve warm with a medley of veggies or pita bread. 

Yield: 6 servings

Skordalia Recipe

Skordalia Recipe

This recipe for a potato and garlic dip, called skordalia, is a delicious snack or appetizer.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. 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. 
  2. Heat 1 tablespoon olive oil in a small frying pan and when hot, add the garlic. Sauté for 30 seconds then remove from heat. 
  3. 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. Add a pinch of salt and pepper, to taste. 
  4. Transfer to a bowl and top with the rest of Marcona almonds and parsley. 
  5. Serve warm with a medley of veggies or pita bread. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 2286mgCarbohydrates: 29gFiber: 4gSugar: 3gProtein: 6g
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