Skordalia Recipe
This Skordalia recipe is the best! Lusciously creamy, tangy and garlicky, this Greek potato and garlic dip is delicious, healthy and easy! Made with almonds.
How to Make the Best Skordalia
Skordalia is a beloved Greek dip that has been gracing Mediterranean tables for centuries. This creamy, tangy spread combines the humble potato with pungent garlic and toasted almonds, creating a flavor profile that’s both bold and comforting. It’s traditionally served as part of a meze platter or as an accompaniment to fried fish, beets, or crusty bread.
What makes this version special is the addition of Greek yogurt and toasted almonds, which add a subtle richness and nutty depth to the classic recipe. The boiled garlic creates a mellower, sweeter flavor, though traditionalists can add raw garlic for that signature punch. The texture should be smooth and creamy, almost like the most luxurious mashed potatoes you’ve ever had.
Whether you’re hosting a Greek-themed dinner party or simply looking for a delicious new dip to add to your repertoire, skordalia is sure to impress. Serve it with warm pita bread, crunchy vegetables, or alongside grilled meats for an authentic Mediterranean experience.
Skordalia
This Skordalia recipe is the best! Lusciously creamy, tangy and garlicky, this Greek potato and garlic dip is delicious, healthy and easy! Made with almonds.
Ingredients
Main Ingredients
Garnish
Instructions
Prepare the Potatoes
- Place whole potatoes and 3 cloves of garlic in a pot, cover with cold water, season with salt if desired, and bring to a boil.
- Turn down to a simmer until fork tender, about 20 minutes. This process tames the garlic for a milder flavor.
Make the Almond Yogurt Mixture
- While potatoes are cooking, grind almonds in a food processor until finely powdered.
- Add yogurt, olive oil, lemon juice, 1 raw garlic clove, salt and pepper. Whirl until smooth.
Combine and Serve
- Drain the potatoes, reserving ½ cup of the warm cooking water. Peel the potatoes (or leave skin on).
- In a bowl, cream potatoes and boiled garlic with a potato masher or put through a potato ricer. Do NOT puree in a food processor as this can make the potatoes gummy.
- Stir in the creamy almond yogurt mixture. One tablespoon at a time, add reserved potato water until desired consistency.
- Spoon into a shallow dish and create a circular ring with the back of a spoon. Drizzle olive oil in the well, sprinkle with parsley and lemon zest.
- Serve warm, at room temp, or chilled with toasty warm pita bread, pita chips, veggies or naan bread.
Notes
- For a more traditional, intense garlic flavor, add the garlic raw instead of boiling it with the potatoes.
- Marcona almonds have a slightly sweeter, more buttery flavor that works especially well in this recipe.
- The consistency should be similar to creamy mashed potatoes—add more potato water if needed.
