Potato Skordalia (Greek Potato and Almond Dip)

This Potato Skordalia recipe mixes creamy potatoes, nutty almonds, and zesty garlic for a delicious Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

This recipe makes me really happy and a little bit sad at the same time.

Happy because HOLY POTATO this stuff taste good. Sad, because somehow I entirely missed out on eating it while I was in Greece.

Basically, I should go back. You know, to try the skordalia. Definitely not to just island hop and drink red wine.

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

I sure hope that you and (more importantly) your loved ones are garlic-lovers.

This dip has a sharp, zesty kick from the raw garlic that’s tempered by the mild flavors in the potato, almond, and olive oil. It’s oddly addictive, so be prepared. Maybe put out some mints.

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

This potato skordalia is traditionally served with bread and raw vegetables for dipping. I tried both, and obviously the bread was better… but, it’s good to have the raw veggies, too, so you can tell yourself that you’re eating healthy and all that.

Serve this with some Authentic Greek Tzatziki, Turkish Cucumber, Tomato, and Feta Salad, and Five-Minute Red Pepper and Feta Dip for a fun Mediterranean-style meze party!

Here’s the Recipe!

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Greek garlic and potato dip served in a bowl.

Skordalia Recipe: Greek Garlic And Potato Dip

Whip up a Greek sensation with this Skordalia recipe: Greek Garlic And Potato Dip. Our recipe combines buttery and creamy potatoes, almonds, and garlic - perfect for elevating your snack game as a dip or spread.
4.4 from 24 votes
Pin Rate
Course: Appetizers
Cuisine: Greek
Diet: Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 629kcal
Author: Linda
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Ingredients

  • 1/2 cup raw almonds
  • 1/2 teaspoon salt
  • 1 medium russet potato - peeled and cut into 1" cubes
  • 5-6 cloves garlic - pressed
  • 1 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar

Instructions

  • Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skins; discard the skins. Place the blanched almonds in a food processor or blender and process until finely ground.
  • Place the salt and potatoes in a medium saucepan, and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, until the potatoes are fork-tender. Drain and transfer to a large bowl.
  • Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle in the olive oil while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.

NOTES

Adapted from the Saveur New Classics Cookbook.
Storage Info:
Store Skordalia in an airtight container in the refrigerator, where it will stay good for up to 5 days. Freezing is not recommended as it can significantly alter the texture and flavor.
If you need to reheat it, do so gently over low heat in a saucepan, stirring frequently to maintain its creamy consistency. Avoid using high heat or microwaving, as this can cause the oils to separate.

Nutrition

Serving: 1serving | Calories: 629kcal | Carbohydrates: 15g | Protein: 5g | Fat: 63g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Trans Fat: 0.003g | Sodium: 296mg | Potassium: 370mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 2mg

Creamy potato, nutty almonds, and zesty garlic make up this classic Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

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Comments:

  1. I’m from a small Greek town in fla called Tarpon Springs and my grandparents are from Greece. Yes it is perfect with a loaf of Greek bread but try dipping some fried grouper in it or spread it on a fillet of fried fish with Greek bread and a greek salad. You will have a new love.