This recipe for a potato and garlic dip, called skordalia, is a delicious snack or appetizer.
Skordalia is a Greek dish made by combining lots of 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.
Skordalia is thick, rich dip that really hits the spot. It's a wonderful appetizer for a dinner party.
I include toasted almonds and garlic in this skordalia recipe to add an extra depth of flavor.
If you like garlic, you'll love this Greek dip recipe - it uses a whole head of garlic!
Ingredients for Skordalia
- 1 pound yellow potatoes
- 2 tablespoons + 1 teaspoon kosher salt
- 12 cloves garlic (about one head), roughly chopped
- ½ cup + 1 tablespoon olive oil
- ½ cup slivered almonds
- zest and juice of one lemon
- pinch of freshly ground black pepper
- optional garnish - 1 tablespoon parsley, finely chopped
- to serve alongside - cucumbers, radishes, carrots, or crusty 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 fork-tender.
- Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
- Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
- Add the potatoes and olive oil to the food processor and blend until smooth.
- Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
- Serve with a medley of veggies or warm bread.
More Awesome Appetizers
- Muhammara - this roasted red pepper dip has all the flavor!
- Radish Puff Pastries - these delicious puff pastry squares are topped with crunchy radishes and cheese.
- Roasted Grape Crostinis - easy to make and always a hit with a crowd, these little bites are a real treat.
Skordalia FAQs
Skordalia will keep in the refrigerator for 3 days. It can be served hot or cold, but if you want to reheat it in the microwave or on the stovetop, just add a little water or vegetable stock to loosen it.
Skordalia is pronounced in English like score-dahl-ee-ah.
You can freeze skordalia, but it needs to be in an airtight container (like a zip-top bag), so no moisture can cause it to separate. To defrost it, keep it in the refrigerator for a day or two before reheating.
Skordalia Recipe
This recipe for a potato and garlic dip, called skordalia, is a delicious snack or appetizer.
Ingredients
- 1 pound yellow potatoes
- 2 tablespoons + 1 teaspoon kosher salt
- 12 cloves garlic (about one head), roughly chopped
- ½ cup + 1 tablespoon olive oil
- ½ cup slivered almonds
- zest and juice of one lemon
- pinch of freshly ground black pepper
- optional garnish - 1 tablespoon parsley, finely chopped
- to serve alongside - cucumbers, radishes, carrots, or crusty bread
Instructions
- 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 fork-tender.
- Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
- Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
- Add the potatoes and olive oil to the food processor and blend until smooth.
- Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
- Serve with a medley of veggies or warm bread.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 391mgCarbohydrates: 25gFiber: 3gSugar: 3gProtein: 5g
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