Skordalia—The Greek Garlic & Potato Dip You Won’t Be Able to Stop Eating

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Skordalia is a creamy Greek dip that packs a garlicky punch. Made with potatoes, almonds, plenty of lemon juice, and of course, garlic, this Mediterranean crowd-pleaser is totally plant-based, making it an ideal dip to serve at dinner parties with your vegan pals!

This dip is seriously addictive and will give you serious garlic breath—you have been warned!

Ingredients:

  • 1 pound mashed potatoes
  • 3 ounces ground almonds
  • 6 garlic cloves, minced
  • ¼ cup plus 2 tablespoons lemon juice
  • ¾ cup extra virgin olive oil, plus extra to serve
  • 1 green onion, finely sliced
  • Handful fresh chopped parsley
  • Zest of 1 lemon
  • Salt & pepper, to taste

Instructions:

  1. Combine the almonds, garlic, lemon juice and a pinch of salt in the small bowl of the food processor, fitted with a blade. Process until super smooth.
  2. Add the garlic and almond paste to the mashed potatoes and mix well with a wooden spoon.
  3. Slowly add the olive oil, mixing as you go.
  4. Season to taste with salt and pepper.
  5. If you are not serving the skordalia right away, place in the fridge in a covered bowl to chill.
  6. Before serving, transfer the dip to a serving dish and top with the green onion, parsley and lemon zest. You can also add an extra swirl of olive oil.
  7. Serve with fresh crusty bread as part of a Greek-inspired mezze spread.