If you have never tried this luscious, garlicky delight before, you are in for a treat with this Skordalia Recipe. This traditional Greek garlic dip is a creamy, flavorful mash that combines tender potatoes, fragrant garlic, and tangy lemon, all brought together by the richness of olive oil and the subtle crunch of almonds. Perfect as a dip, spread, or vibrant side, this Skordalia Recipe will quickly become one of your go-to dishes to elevate any meal or gathering with its bold and comforting flavors.
Ingredients You’ll Need
This Skordalia Recipe shines because of its straightforward ingredients, each one playing an essential role in creating the perfect balance of creamy, tangy, and nutty goodness. From the humble potato to the zesty lemon, every element adds something special in both taste and texture.
- Yellow potatoes: The starchy base that becomes luxuriously smooth and creamy when cooked.
- Kosher salt: Enhances all the flavors and seasons the potatoes perfectly during boiling.
- Garlic cloves: The star flavor, offering a pungent, aromatic kick to the dip.
- Olive oil: Adds rich, fruity notes and a luscious texture to the final dish.
- Slivered almonds: Provide a subtle crunch and an earthy undertone that complements the garlic.
- Lemon zest and juice: Introduce bright acidity that balances out the richness beautifully.
- Black pepper: Just a touch for a gentle heat and warmth.
- Parsley (optional): A fresh, colorful garnish to brighten the presentation.
- Veggies or crusty bread to serve: Perfect accompaniments to scoop up this irresistible dip.
How to Make Skordalia Recipe
Step 1: Cook the Potatoes
Start by bringing 6 cups of water to a boil in a large pot, adding 2 tablespoons of kosher salt to season the water beautifully. Add your yellow potatoes and simmer gently for 10 to 20 minutes until they are fork-tender—this ensures they mash up silky smooth later.
Step 2: Sauté Almonds and Garlic
While the potatoes cook, heat 1 tablespoon of olive oil in a small frying pan over medium heat. Toss in the slivered almonds and sauté for 30 seconds to release their nuttiness, then add the garlic. Cook for another 30 seconds to mellow out the garlic’s pungency and bring out its sweetness. Remove the pan from the heat promptly to avoid burning.
Step 3: Blend Almonds, Garlic, and Lemon
Transfer the sautéed almonds and garlic along with the lemon zest and lemon juice to a food processor. Blend for about one minute until the mixture becomes mostly smooth, creating a wonderful aromatic base with bright and creamy flavors.
Step 4: Add Potatoes and Olive Oil
Drain your cooked potatoes and add them to the food processor along with ½ cup of olive oil. Blend until the mixture is silky smooth and creamy. The olive oil emulsifies everything, giving that perfect luscious texture that makes this Skordalia Recipe so addictive.
Step 5: Season and Garnish
Transfer your Skordalia to a serving bowl or plate. Drizzle with a little extra olive oil, sprinkle some salt and freshly ground black pepper to taste, and garnish with finely chopped parsley if you want that touch of fresh green color and herbaceous brightness.
Step 6: Serve and Enjoy
This Skordalia Recipe is now ready to wow your taste buds. Serve it alongside crunchy cucumbers, crisp radishes, vibrant carrots, or your favorite crusty bread. It’s perfect for dipping or spreading, creating a versatile and wonderfully flavorful addition to any table.
How to Serve Skordalia Recipe
Garnishes
Simple garnishes like freshly chopped parsley add a pop of color and a refreshing herbal note to the rich and garlicky Skordalia. A light drizzle of extra virgin olive oil on top also enhances the glossy, inviting look while boosting the flavor with fruity richness. You can even sprinkle a pinch of smoked paprika for a hint of smoky warmth that contrasts delightfully.
Side Dishes
Skordalia pairs beautifully with a variety of sides. Think crunchy fresh vegetables such as cucumbers, radishes, and carrots for a refreshing counterbalance to the creamy dip. It also works wonderfully as a spread on thick slices of crusty bread or toasted pita, making it a flexible accompaniment for everything from casual snacks to elegant mezze platters.
Creative Ways to Present
Why not serve your Skordalia Recipe in a hollowed-out bread bowl or alongside grilled fish to add an impressive Mediterranean flair? You can also layer this garlicky purée under roasted vegetables or use it as a flavorful base for sandwiches. The possibilities are endless, and each presentation gives this classic dip a new personality to enjoy!
Make Ahead and Storage
Storing Leftovers
Simply transfer leftover Skordalia to an airtight container and refrigerate it for up to three days. This keeps the flavors fresh and allows you to enjoy that garlicky magic anytime without extra effort.
Freezing
Because of the high olive oil and potato content, freezing Skordalia is possible but can alter the texture slightly. If you do freeze it, place it in a freezer-safe container and consume within one month. Thaw gently in the refrigerator before reheating or serving cold as a dip.
Reheating
To warm up Skordalia, place it in a small saucepan over low heat, stirring gently while warming. Add a little extra olive oil or lemon juice if it feels too thick. It’s best served at room temperature or just slightly warmed to preserve the fresh garlic flavor.
FAQs
What is Skordalia?
Skordalia is a traditional Greek garlic dip or purée made from potatoes, garlic, and olive oil, often enhanced with nuts and lemon for a bright, rich flavor. It is commonly served as a side dish or condiment.
Can I use other nuts besides almonds?
Yes! While almonds are classic, you can experiment with walnuts or hazelnuts to add different nutty flavors. Just toast them gently to bring out their aroma before blending.
Is Skordalia gluten-free?
Absolutely! This Skordalia Recipe contains no gluten ingredients, making it safe and delicious for anyone watching their gluten intake.
Can I make this Skordalia Recipe vegan?
Yes, this recipe is naturally vegan since it contains no animal products—just potatoes, garlic, nuts, olive oil, and lemon juice.
How long does Skordalia last in the fridge?
Stored in an airtight container, Skordalia stays fresh for up to three days. Be sure to give it a good stir and freshen with a bit of lemon juice before serving again.
Final Thoughts
This Skordalia Recipe is a true treasure of Greek cuisine that’s simple to make but packed with flavor. It’s the kind of dish that you’ll want to share with friends and family over laughs and good conversation. Give it a try, and I bet it will become a beloved favorite in your kitchen too!
Print
Skordalia Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegan
Description
Skordalia is a traditional Greek garlic and potato dip known for its creamy texture and vibrant flavor. Made with boiled yellow potatoes, roasted garlic, almonds, fresh lemon juice, and olive oil, this versatile dish can be served as a dip with fresh vegetables, crusty bread, or as a flavorful accompaniment to various Mediterranean meals. The recipe balances the rich garlic and creamy potatoes with the brightness of lemon and a subtle crunch from almonds.
Ingredients
Potatoes
- 1 pound yellow potatoes
- 2 tablespoons kosher salt (for boiling)
Garlic and Almond Mixture
- 12 cloves garlic (about one head), roughly chopped
- 1 tablespoon olive oil (for sautéing)
- 1/2 cup slivered almonds
Dressing and Garnish
- 1/2 cup + 1 teaspoon olive oil (total)
- Zest and juice of one lemon
- 1 teaspoon kosher salt (adjust for seasoning)
- Pinch of freshly ground black pepper
- Optional garnish: 1 tablespoon parsley, finely chopped
To Serve
- Cucumbers, radishes, carrots, or crusty bread
Instructions
- Boil Potatoes: Bring 6 cups of water to a boil in a large pot. Add 2 tablespoons of kosher salt and the yellow potatoes. Simmer for 10 to 20 minutes or until the potatoes are fork-tender, then drain and let cool slightly.
- Sauté Garlic and Almonds: Heat 1 tablespoon olive oil in a small frying pan over medium heat. Add the slivered almonds first and sauté for about 30 seconds until they start to release their aroma. Add the chopped garlic and sauté for another 30 seconds, then immediately remove from heat to avoid burning.
- Blend Aromatics: Transfer the sautéed garlic, almonds, lemon zest, and lemon juice into a food processor. Blend for about 1 minute until the mixture is mostly smooth and aromatic.
- Add Potatoes and Olive Oil to Blend: Add the boiled potatoes and 1/2 cup of olive oil to the food processor. Blend until the mixture becomes smooth and creamy, scraping down the sides as needed.
- Season and Garnish: Transfer the skordalia to a serving bowl or plate. Drizzle with the remaining teaspoon of olive oil, and season with salt, freshly ground black pepper, and, if desired, sprinkle finely chopped parsley on top.
- Serve: Present the skordalia with a variety of fresh vegetables like cucumbers, radishes, and carrots, or with warm crusty bread for dipping. Enjoy this flavorful, creamy dip as part of your Mediterranean meal or as an appetizer.
Notes
- The garlic should be sautéed briefly to mellow the sharpness without burning.
- You can substitute slivered almonds with walnuts or hazelnuts for a different flavor profile.
- Adjust the amount of olive oil to reach your preferred consistency for the dip.
- For a vegan version, this recipe is naturally vegan, containing no animal products.
- Serve chilled or at room temperature for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
