Almond Skordalia Recipe

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Almond Skordalia



(Greek Garlic Dip/Sauce) Ah, fingerling potatoes in our CSA box...what to make...? Skordalia! Use a blender and NOT a food processor to achieve the desired consistency. If you are wanting an even creamier flavor, you can stir in about 2-3 tablespoons of whole milk plain yogurt/Greek yogurt. From Food&Wine.

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2 cups
10 Min
30 Min
Stove Top


baking potatoes (tested with fingerlings and equivalent to 2 large baking potatoes)
1 c
extra virgin olive oil (which was reduced to 1/2 cup)
3/4 c
blanched almonds, coarsely chopped
1/2 c
water (used the liquid from boiling the potatoes)
1 1/2 Tbsp
fresh garlic, peeled and coarsely chopped
1 Tbsp
freshly squeezed lemon juice, to taste
1/2 tsp
lemon zest, finely grated ( optional and which is not original to the recipe but i like it)
salt, to taste
fresh herb, for garnish (your choice: mint, dill, basil or flat leaf parsley)
2-3 Tbsp
whole milk plain yogurt or greek yogurt (optional)


1In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, *reserve a little bit of the liquid*, peel, then pass the potatoes through a ricer into a medium bowl while they are still hot.
2In a blender, combine the olive oil, almonds, water or potato cooking water, garlic, lemon juice and zest and puree until very smooth. Add more olive oil to help blend the ingredients well.
3Stir the almond mixture into the potatoes until smooth.You can also stir in some plain yogurt at this point if desired, too. Season the skordalia with salt, a drizzle of olive oil, fresh herb garnish if desired and serve warm or at room temperature.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Vegan