Skordalia – Σκορδαλιά – Garlic Potato Dip

Ingredients:Nut Alergy WarningVegan
Water for Boiling
1 Tbsp Salt
2 Russet Potatoes, skinned, cut into chunks
8 – 10 cloves of Garlic, crushed
1/2 cup blanched Almonds
1 cup Olive Oil
1/3 cup White Wine Vinegar
Juice of 1 Lemon
1/4 tsp White Pepper


  • In a large pot place the Water, Salt, and Potatoes, and bring to a boil. Cook until fork-tender.
  • Drain the Potatoes and add put them in a Food Processor.
  • Add the Almonds and Garlic, and pulse.
  • Drizzle in the Olive Oil, Vinegar, and Lemon Juice.
  • Add the Pepper, then Salt to taste.

NOTES: I live in Astoria, and this dish is served with several other dips as an appetizer with Pita. It is also commonly paired with fried fish and vegetables. The name is probably a pleonastic compound or combination of two languages: σκόρδο which is Greek for “garlic” and agliata which is Italian for “garlicky”. Very appropriate.

Macedonian Skordalia: substitute Walnuts for the Almonds

Ɲ – Leave out the Nuts; this does not take away from the authenticity of the dish, as many do not include nuts in the recipe.


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One CommentLeave a comment

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