Creamy Garlic Potato Dip (Skordalia)
This Creamy Garlic Potato Dip, known as Skordalia, hails from the heart of Greek cuisine. Rich and aromatic, this dip combines the earthy flavor of russet potatoes with the bold essence of fresh garlic and the nutty crunch of blanched almonds. Drizzled with high-quality extra virgin olive oil and brightened with tangy lemon juice and vinegar, this enchanting spread is perfect for dipping fresh breadsticks, pairing with grilled meats, or adding a flavorful touch to vegetable kebobs. A true crowd-pleaser, this recipe is sure to impress at any gathering with its irresistible flavor and creamy texture.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
russet potato
1 lb (scrubbed)
kosher salt
1 tablespoon (for boiling and seasoning)
kosher salt
1 teaspoon (for garlic paste)
garlic cloves
8 medium (minced)
whole almonds
3/4 cup (blanched)
extra virgin olive oil
1/2 cup
water
1/2 cup
fresh lemon juice
5 tablespoons
white wine vinegar
3 tablespoons
freshly ground black pepper
to taste
Instructions
1
Begin by placing the scrubbed russet potatoes into a medium saucepan and cover with cold water, ensuring the water level is about 2 inches above the potatoes. Generously season the water with kosher salt.
2
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook the potatoes until they are very tender, around 30 minutes.
3
Once done, drain the potatoes and allow them to cool slightly. Carefully rub off the skins and discard them. Coarsely chop the peeled potatoes and then pass them through a food mill or ricer into a large mixing bowl to achieve a smooth consistency.
4
While the potatoes are cooling, prepare the garlic. On a cutting board, sprinkle a generous pinch of kosher salt over the minced garlic. Using the side of a chef's knife, smash the garlic into a fine paste, incorporating the salt for better flavor.
5
In a food processor, combine the garlic paste, blanched almonds, and extra virgin olive oil. Process until the mixture forms a smooth paste.
6
Next, fold the garlic-almond paste into the pureed potatoes in the mixing bowl. Add the remaining salt (1 tablespoon plus 1 teaspoon), water, fresh lemon juice, and white wine vinegar. Stir well until all ingredients are thoroughly incorporated. Season with freshly ground black pepper to taste.
7
Serve the Skordalia immediately, or refrigerate it for an hour to enhance the flavors. Enjoy with breadsticks, grilled meats, or vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Skordalia?
Skordalia is a traditional Greek garlic and potato dip that is creamy, rich, and aromatic.
What are the main ingredients in this Creamy Garlic Potato Dip?
The main ingredients include russet potatoes, garlic cloves, blanched almonds, and extra virgin olive oil.
How many garlic cloves are used in this recipe?
This recipe calls for 8 medium garlic cloves, minced and smashed into a paste.
What type of potatoes should I use for Skordalia?
Russet potatoes are recommended for their earthy flavor and texture when pureed.
Is this recipe suitable for vegans?
Yes, this Skordalia recipe is vegan as it uses plant-based ingredients like potatoes, nuts, and olive oil.
How do I ensure the potatoes have a smooth consistency?
For the smoothest consistency, pass the boiled and peeled potatoes through a food mill or ricer into a mixing bowl.
What role do almonds play in the recipe?
Blanched almonds provide a nutty crunch and help create a thick, creamy paste when processed with garlic and olive oil.
How long do the potatoes need to boil?
Boil the potatoes for about 30 minutes until they are very tender.
How should I prepare the garlic for this dip?
Mince the garlic, sprinkle it with kosher salt, and use the side of a chef's knife to smash it into a fine paste.
What kind of vinegar is used in this Skordalia recipe?
The recipe specifies using 3 tablespoons of white wine vinegar for a tangy brightness.
How much olive oil is required?
You will need 1/2 cup of high-quality extra virgin olive oil.
Can I serve Skordalia immediately?
Yes, it can be served immediately, but refrigerating it for an hour helps enhance the flavors.
What are some good pairing suggestions for this dip?
It pairs perfectly with fresh breadsticks, grilled meats, or vegetable kebobs.
How much lemon juice is included?
The recipe uses 5 tablespoons of fresh lemon juice.
Do I need to peel the potatoes before boiling them?
No, scrub them first and boil them with skins on, then rub the skins off once they have cooled slightly.
How much water is added to the dip mixture?
1/2 cup of water is stirred into the potato and garlic-almond mixture to help achieve the right texture.
What type of salt should I use?
The recipe specifically calls for kosher salt for both the boiling water and the garlic paste.
Is there pepper in this recipe?
Yes, finish the dip by seasoning it with freshly ground black pepper to taste.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
Should the almonds be whole or sliced?
The recipe calls for 3/4 cup of whole blanched almonds.
How much potato is needed?
You will need 1 lb of russet potatoes.
What is the first step in the instructions?
The first step is placing scrubbed potatoes in a saucepan and covering them with 2 inches of salted cold water.
How do I combine the garlic and almonds?
Combine the garlic paste, blanched almonds, and olive oil in a food processor and process until smooth.
How do I incorporate the nut paste into the potatoes?
Fold the garlic-almond paste into the pureed potatoes in a large mixing bowl.
Is Skordalia considered a hearty dip?
Yes, it is tagged as both hearty and a comfort food due to the potato and almond base.
Can I use this dip for vegetable kebobs?
Absolutely, Skordalia adds a flavorful touch when paired with vegetable kebobs.
What is the best way to cool the potatoes?
Drain the potatoes and let them cool just enough so you can carefully rub off the skins.
What texture should the final garlic-almond mixture have?
The mixture should form a smooth paste before being added to the potatoes.
Does the recipe require a specific boiling temperature?
Bring the water to a rolling boil over high heat, then reduce to a gentle simmer to cook the potatoes.
What category does this recipe fall into?
It is categorized as a Greek appetizer and dip.