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.
Servings: 4
Calories: 629kcal
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
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.
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
