Skordalia (Garlic Dip)

• 2 cups peeled potatoes, diced
• 3 cloves garlic
• 1/4 cup raw almonds
• 1/4 cup bread crumbs (gluten-free if needed)
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• 2-3 tablespoons water (as needed)
• Fresh parsley for garnish

Steps

1. 1 Boil potatoes in salted water until tender, about 5 minutes.
2. 2 Drain potatoes and let cool slightly.
3. 3 In a food processor, combine potatoes, garlic, almonds, and bread crumbs.
4. 4 Pulse until mixture is coarse, then slowly drizzle in olive oil while processing to form a smooth paste.
5. 5 Add lemon juice and season with salt and pepper.
6. 6 Process until smooth, adding water 1 tablespoon at a time if needed to reach desired consistency.
7. 7 Transfer to a serving bowl, garnish with parsley, and drizzle with a touch more olive oil.

Equipment

• Food processor
• Medium saucepan

Variations

• For a tangy twist, stir in a tablespoon of capers or olives.

Substitutions

• Substitute raw almonds with walnuts or hazelnuts for a different nutty flavor.

Pairings

• Perfect alongside grilled fish or roasted vegetables.

Nutrition

Tips

• For an extra smooth dip, strain the potatoes through a fine mesh sieve after boiling to remove excess starch.
• Toasting the almonds before blending can add a nice depth of flavor.

Storage

Store in an airtight container in the fridge for up to 5 days. Give it a good stir before serving.

Freezing: Does not freeze well due to the texture change upon thawing.

Serving Suggestions

• Serve with fresh vegetables, pita bread, or as a spread on sandwiches.

FAQ