Skordalia Recipe | Feasting At Home

Skordalia! A garlicky Greek-style dip made with potatoes, lemon, almonds and olive oil. Easy and delicious! Serve with homemade pita chips, crackers, or veggies!

skordalia dip in serving bowl garnished with olive oil and minced parsley and lemon zest, with two pita crackers.

It’s dip season! Here’s a fun and unique Greek appetizer to add to your game-day spread- Skordalia! Creamy, tangy and garlicky, it pairs perfectly with our crispy pita chips.

Skordalia, a tasty Greek-style dip, is made with a few simple ingredients: potatoes, almonds, yogurt, garlic, olive oil, and lemon. Potatoes are boiled whole until fork tender and mashed until they become the consistency of hummus. The zesty lemon and pungent garlic, transform the potatoes into complete and utter deliciousness.

We’ll show you how to make Skordalia like they do in Greece!

Skordalia Ingredients

White, yellow waxy potatoes: Russet potatoes also work!
Garlic cloves: Or use roasted garlic for more of a sweet, nutty, and rich flavor.
Blanched almonds: toasted Marcona almonds add a woody, nutty taste that adds depth of flavor.
Plain Greek yogurt: We use full-fat yogurt for optimal flavor and texture. Sub vegan yogurt to make it dairy-free.
Extra virgin olive oil: Use in the dip, as well as spooned over top for serving, giving Skordalia a velvety texture.
Fresh lemon juice: Enhances the flavor of each ingredient while adding bright, vibrant, and fresh flavor. Zest the lemon first to use for garnish.
Fresh Italian parsley: For a beautiful and fresh, herby garnish.

*Please see recipe card below for a full list of ingredients and instructions.

How to Make Skordalia

Step one: In a large pot, add whole potatoes and 3 cloves of garlic (we are taming the garlic here- feel free to add it raw for a more traditional taste). Cover with cold water and season with salt if desired. Bring to a boil, then reduce to a simmer until fork tender, about 20 minutes.

large pot with whole potatoes and garlic cloves in water.

food processor with almonds, garlic, yogurt, and oil.

Step two: While potatoes cook, grind almonds in a food processor until the texture of a fine powder. Add yogurt, olive oil, lemon juice, garlic clove, salt, and pepper and process until smooth.

food processor with blended almond yogurt.

wood board with coiled potatoes peeled with sharp knife, skins to the side, with potato ricer next to the board.

Step three: Once the potatoes are done, reserve 1/2 cup of the cooking water. Drain the potatoes and peel them with a knife (or leave the skin on if you prefer).

Using a potato masher, cream the potatoes and boiled garlic (or put potatoes through a potato ricer into a bowl). Do not use your food processor here as it will result in gummy texture. Stir in the almond yogurt. Add reserved potato water a tablespoon at a time until achieving desired consistency.

glass mixing bowl with riced potatoes and almond yogurt.

Step four: Spoon Skordalia into a shallow serving dish or plate and use the back of a spoon to create a circular ring to pour olive oil into. Sprinkle with parsley and lemon zest.

Step five: Serve warm right away or chill. Serve with toasty warm pita bread, pita chips, veggies, Lebanese flat bread, or naan.

bowl of skordalia dip with drizzle of olive oil, fresh parsley, lemon zest, and pita chips.

Chef’s Tips

Never puree the potatoes in a food processor! This will make your skordalia gummy. Use a masher or potato ricer for the best texture!
Cook the potatoes whole & unpeeled. Preserves the fluffy texture of the potato without water logging and creating a goopy texture.
Serve warm. You can serve Skordalia warm, room temp or chilled, however there is something extra comforting about it being served warm with toasty bread. The texture also thickens after being chilled.
Try other nuts. In lieu of almonds, you can use other finely crushed nuts like walnuts or pine nuts. Toast them first for more flavor and to make it easier to grind.
Skordalia is meant to be garlicky! For an authentic taste, use about 6 cloves of garlic. If unsure, start with less or opt for roasted garlic, which would require around 8-10 cloves.

Serving Suggestions

Make a well in the flavorful dip using the back of a spoon and drizzle a little olive oil in it, then sprinkle with fresh Italian parsley and lemon zest. It’s vegan-adaptable and gluten-free.

It is a nice and unexpected addition to a mezze platter, with pita chips alongside tzatziki, hummus, baba ganoush, olives and marinated vegetables. Or just serve it as a simple side dish, or appetizer on its own.

Storage

Store leftover Skordalia in an airtight container in the fridge for 3-5 days. Enjoy chilled or let it sit out to come to room temperature.

FAQs

What is Skordalia made of?

Skordalia is a Greek dip made of potatoes, garlic, almonds, yogurt, and lemon juice. You’ll see some skordalia recipes made with day-old bread as the base instead of potatoes or red wine vinegar instead of lemon juice.

Is Skordalia served hot or cold?

It is completely up to you! Serve right away while it’s warm, let it come to room temperature, or serve lightly chilled.

How do you eat Skordalia?

Enjoy as a dip, similar to hummus, with toasty bread and veggies. Or serve as a side dish to a protein, like Grilled Lamb Chops, or with a Greek-inspired vegetarian main, like Grilled Eggplant.

skordalia with a swirl of olive oil, minced parsley, lemon zest, and pita chips.

Hope you enjoy this and let me know your thoughts in the comments below!

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Description

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.

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. (We are taming the garlic here- feel free to add it raw for a more traditional taste- *See notes.)
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.
Drain the potatoes, reserving ½ cup of the warm cooking water. Peel the potatoes (or leave skin on, up to you!). In a bowl cream potatoes and boiled garlic with a potato masher or put potatoes through a potato ricer. ( Do NOT puree in a food processor– this can make the potatoes unpleasantly gummy). Stir in the creamy almond yogurt mixture. One tablespoon at a time, add reserved potato water, until desired consistency.
To serve, spoon into a shallow dish or plate and create a circular ring or well with the back of a spoon, and 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

As the skordalia cools, it will become thicker in consistency.

Add other finely crushed nuts rather than almonds- walnuts, pinenuts are nice. Toasting first makes them more flavorful and make them easier to grind.

Skordalia is meant to be garlicky! For an authentic taste, use about 6 cloves of garlic. If unsure, start with less or opt for roasted garlic, which would require around 8-10 cloves.