Almond Skordalia

Almond Skordalia Recipe

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(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)

How to Make Almond Skordalia


  • 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.

Printable Recipe Card

About Almond Skordalia

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