Description
A creamy blend of potatoes, garlic, and nuts, this Skordalia dip combines tradition with a twist, featuring Greek yogurt and toasted almonds.
Ingredients
Scale
- 1 pound white or yellow waxy potatoes (or russet potatoes)
- 4 cloves garlic, divided
- 1/4 cup blanched almonds, toasted
- 1/2 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil (plus more for garnish)
- 2 to 3 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 to 6 tablespoons hot potato water
- 1 teaspoon fresh chopped Italian parsley
- 1 teaspoon lemon zest
Instructions
- Place whole potatoes and 3 cloves of garlic in a pot, cover with cold water, season with salt, and bring to a boil. Simmer until fork-tender, about 20 minutes.
- While the potatoes are cooking, grind the toasted almonds in a food processor until finely powdered. Add Greek yogurt, 3 tablespoons olive oil, lemon juice, 1 raw garlic clove, salt, and pepper, and blend until smooth.
- Once cooked, drain the potatoes, reserving some warm cooking water. Peel and mash the potatoes and boiled garlic.
- Stir in the almond-yogurt mixture until blended, adjusting consistency with reserved potato water if necessary.
- Transfer the Skordalia to a serving dish, drizzle with olive oil, and garnish with parsley and lemon zest. Serve warm, at room temperature, or chilled.
Notes
Can be stored in the fridge for up to 5 days; flavors intensify when made a day in advance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: skordalia, garlic dip, Greek appetizer, Mediterranean cuisine, creamy dip
