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:
- 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.
- Add the garlic and almond paste to the mashed potatoes and mix well with a wooden spoon.
- Slowly add the olive oil, mixing as you go.
- Season to taste with salt and pepper.
- If you are not serving the skordalia right away, place in the fridge in a covered bowl to chill.
- 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.
- Serve with fresh crusty bread as part of a Greek-inspired mezze spread.