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This garlicky Skordalia is my go-to Greek-inspired dip whenever I want something comforting yet punchy for gatherings or quiet nights in. The creamy potato base and nutty almonds blend with bright lemon and peppery olive oil for a spread that brings everyone back to the table for seconds. It is as delicious with fresh veggies as it is with warm pita or crunchy chips.
When I first tasted homemade Skordalia on a summer trip it was a revelation—simple ingredients can make almost gourmet results and it is now the star of so many memorable meals with friends and family.
Ingredients
- Yukon Gold or russet potatoes: Cubed. These make a creamy base and hold flavors well. I recommend Yukon Gold for their buttery texture but any starchy potato will work.
- Kosher salt: Brings out the flavors of both the potatoes and the garlic. Be sure to use enough to season the water and the final dish.
- Olive oil: Use a fruity, robust variety if available for depth. I like to choose Greek or Spanish extra virgin olive oil for extra flavor.
- Blanched almonds: These give the dip classic richness and a slightly sweet undertone. Always go for fresh almonds and taste a few before using for best flavor.
- Water: Helps smooth out the dip and lighten the texture. Filtered water is best for a cleaner taste.
- Garlic: For traditional pungency and flavor punch. Use fresh, crisp cloves and avoid any that are sprouting or rubbery.
- Lemon: Look for a plump lemon and roll it on the counter before juicing for more juice. The juice cuts through the richness and keeps things bright.
- Green onions (for garnish): Pick ones with crisp greens and cut them right before serving for fresh color and zing.
- Red pepper flakes (for garnish): Add a little heat and beautiful color. Choose a fresh batch for more impact.
Step-by-Step Instructions
- Prep the Potatoes:
- Bring salted water to a rolling boil in a medium saucepan. Add the cubed potatoes and cook until they are very tender when pierced with a fork. This usually takes about five to six minutes. Make sure not to undercook as soft potatoes ensure creamy Skordalia. Drain fully and place the hot potatoes in a medium bowl.
- Mash the Potatoes:
- While still hot, mash the potatoes thoroughly until smooth. Use a potato masher or fork but be sure there are no lumps. Let them sit open to steam out extra moisture. This helps avoid a watery dip.
- Blend the Almond Mixture:
- Add the olive oil, blanched almonds, water, peeled garlic cloves, and lemon juice to a blender or food processor. Process until everything is smooth and completely emulsified. The mixture should look silky with no visible nut pieces. Scrape down the sides as needed for even blending.
- Combine and Season:
- Pour the smooth almond mixture into the bowl with the mashed potatoes. Stir everything together slowly and gently. This step needs patience as the almond oil mix takes a little time to fully blend into the potatoes. Taste and adjust salt to your preference. The flavors should balance savory, nutty, tangy, and garlicky.
- Garnish and Serve:
- Transfer Skordalia to a shallow dish or bowl. Make a small swirl or well on top then drizzle a little extra olive oil. Sprinkle with red pepper flakes and plenty of freshly cut green onion tops. Serve warm or at room temperature. Skordalia is fantastic with chips, fresh pita, or crunchy vegetables.
My favorite part of Skordalia is the creamy almond kick blended throughout—I once had a dinner party where guests kept sneaking back for extra spoonfuls straight from the bowl and that is still one of my best kitchen memories.
Storage Tips
Store Skordalia in a tightly sealed container in the fridge for up to four days. For best flavor, let it sit at room temperature for about twenty minutes before serving. It thickens in the fridge but loosens up nicely when gently stirred. You can freeze portions for up to one month; just thaw overnight in the fridge and remix before serving.
Ingredient Substitutions
If you are out of almonds, try raw cashews or sunflower seeds. They both give a rich creamy baseline. For added richness or a slightly tangier dip, blend in a spoonful of plain Greek yogurt or silken tofu. You can swap Yukon Gold potatoes with any starchy potato like russet for a slightly drier texture.
Serving Suggestions
Skordalia shines as a centerpiece dip for a mezze platter with olives, pickled veggies, and warm flatbread. For a unique twist, use as a spread in sandwiches or wraps. It pairs perfectly with grilled fish, roasted cauliflower, or even as a topping for burgers if you like a punchy garlicky element.
Cultural Context
Skordalia is a beloved classic of Greek cuisine with roots stretching back centuries. It is traditionally served during certain fasting periods and pairs with fried fish or boiled greens. Greek cooks see it as a symbol of hospitality. My Greek friends say every family has their own subtle adjustment—some add vinegar while others use different nuts or potato blends.
Skordalia is one of those recipes that brings people together—it feels festive and comforting every time you make it.
Foire aux questions sur la recette
- → What type of potatoes works best for this dish?
Yukon Gold or russet potatoes offer a fluffy texture that absorbs flavors well and creates a creamy base.
- → How do almonds affect the consistency?
Blanched almonds make the mixture smoother and add a subtle nutty character to complement the potatoes.
- → Can I adjust the garlic intensity?
Yes, use fewer or more cloves to tailor the level of pungency to your personal taste.
- → What are suitable serving suggestions?
This dip pairs well with pita, crunchy chips, or fresh-cut vegetables for scooping and sharing.
- → How is the dish typically finished?
A final drizzle of olive oil, a dusting of red pepper flakes, and finely cut green onion tops complete the presentation.