Greek•healthy
Skordalia (Greek Potato and Garlic Dip)
Skordalia is a classic Greek potato and garlic dip that features almonds, garlic and spices pureed to a rich, creamy texture.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Yukon Gold or russet potatoes (peeled and cubed)
- 1 tsp kosher salt
- 1 cup olive oil
- 1 cup blanched almonds
- 1/2 cup water
- 3 cloves garlic
- 1 lemon ((2 tbsp lemon juice))
- olive oil
- red pepper flakes
- 3 green onions (green tops finely cut)
Instructions
- 1
Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
- 2
In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
- 3
Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
- 4
Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.