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Skordalia - Garlicky Potato Dip




Photo © Molly Watson

Skordalia – a garlicky Greek dip made with potatoes, almonds, and olive oil – can be used as a dip or a spread. It's delicious on crusty bread, steamed artichokes, or with grilled lamb.

Note: If you want to grind your own almonds, whirl an equal amount of blanched or blanched and slivered almonds in a blender, spice grinder, or coffee grinder until finely ground. Just be careful to stop before the mixture starts turning into almond butter!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: About 2 cups Skordalia


  • 1 medium russet potato
  • Sea salt
  • 8 cloves garlic
  • About 1 cup extra virgin olive oil
  • 1 Tablespoon good quality red wine vinegar
  • 1/2 cup ground blanched and peeled almonds


  1. Peel the potato and cut it into even chunks. Put the potato chunks in a medium saucepan and cover them with water. Bring to a boil and add enough salt so the water tastes as salty as sea water. Reduce the heat to maintain a steady simmer and cook until the potato pieces are very tender, 10 to 15 minutes. Drain and run the potato chunks through a ricer into a medium bowl or mash them thoroughly.
  2. While the potatoes cook, peel the garlic cloves and whirl them in a blender or food processor with about 1/4 cup of the olive oil and the vinegar to create a smooth purée. Depending on your machine, you may need to add a bit more olive oil to get the mixture to whirl smoothly. Alternatively, you can mash the garlic in a mortar and pestle.
  3. Stir the garlic mixture into the potatoes. Add the ground almonds and stir to combine thoroughly. Slowly stir in the remaining olive oil, stirring constantly as your pour a thin stream of oil into the mixture. Add salt to taste.
  4. Serve Skordalia at room temperature. It can be stored, covered and chilled, for a few hours. Be warned: The longer you keep it, the stronger the already strong garlic flavor will get.

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