Skordalia | Greek Garlic and Potato Dip

This Skordalia is a delicious Greek dip made with raw garlic and riced potatoes. It can be used as a dip, a spread, or a sauce. 

The first time I tried skordalia was at a lovely Greek restaurant on State Street in Santa Barbara. We were with friends walking around looking for a place for dinner and stumbled upon this restaurant. The waiter brought a basket of bread and this bowl of spread. 

The spread was so delicious that we couldn't stop eating it. We knew it was garlicky, but we couldn't quite figure out what was in it besides garlic and lemon. It kind of has the consistency of hummus but not quite the same. Clearly it wasn't mayonnaise, but what was it? 

When the waiter told us it was potato, that made total sense! It was so creamy and delicious, and much lighter than anything with mayonnaise or cream cheese. 

Sadly, that restaurant is now closed. 

This garlicky spread is delicious as a dip with crudités and pita chips, as a spread on bread and flatbread, and as a sauce on fish or meat. 

Drizzle the top with a little olive oil and sprinkle it with some chives or parsley just before serving. Be sure to serve it at room temperature to bring out all of the flavors. 

This skordalia is also very lemony, with both lemon juice and lemon zest. Soak the chopped garlic in lemon juice before emulsifying everything together to mellow the flavors of the garlic. 

This Greek garlic and potato dip is also delicious served with crackers and olives as an appetizer. 

Ingredients in this skordalia:

• A russet potato, which add an earthy flavor

• Garlic, of course

• Lemon juice and lemon zest

• Sliced almonds - they add a creaminess to the dip

• Extra virgin olive oil

• Salt

• Pepper

You will definitely need a blender to emulsify the garlic, lemon, almonds, olive oil, and salt together. I actually used a small blender meant for smoothies and it worked perfectly. 

If you have one, be sure to use a potato ricer or food mill to break up the potatoes. If you don't have either, mash them with a masher or fork. They will be less smooth, but still delicious. Don't add the potatoes to the blender or they will become glue-like. 

P.S. If you like international takes on potatoes, try potato samosas (from India) or patatas panaderas (from Spain). 

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is condiments, and our host is Lauren of Healthy-Delicious. 

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. 

Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!

• Kasundi - Fermented Mustard Paste - Spiceroots

• New Mexican Green Chile Sauce - The Heritage Cook

• Roasted Garlic Aioli - Creative Culinary

• Gribiche - The Wimpy Vegetarian

• Homemade Clotted Cream - The Redhead Baker

• Homemade Teriyaki Sauce - Shockingly Delicious

• Easy Homemade Ketchup - Healthy-Delicious

Skordalia - Greek Garlic and Potato Spread Recipe

Yield: 10 servings

Author: Karen's Kitchen Stories

This Skordalia is a delicious Greek dip made with raw garlic and riced potatoes. It can be used as a dip, a spread, or a sauce.

Ingredients

• 1 12 ounce russet potato, peeled and sliced into 1/2 inch thick slices
• 4+ large garlic cloves, peeled and finely minced, enough to make 1 tablespoon of garlic paste
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 2/3 cup sliced almonds, blanched or skin on. I uses Trader Joe's unsalted dry toasted sliced almonds
• 1/2 cup extra virgin olive oil, plus more for serving
• 1/2 cup water
• 3/4 teaspoon table salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons minced fresh chives or parsley

Instructions

1. Add the potatoes to a 2 to 3 quart saucepan and cover with water by one inch. Bring to a boil and simmer for 18 to 22 minutes, until fork tender. 
2. Add the garlic to the lemon juice and let soak for 10 minutes. 
3. Add the garlic and lemon juice mixture, the zest, almonds, olive oil, water, and salt in a blender for 45 seconds. 
4. Drain and rice the potatoes into a medium bowl. Stir in the garlic mixture until smooth. Add the pepper and more salt to taste. 
5. Transfer the dip to a serving bowl and drizzle with a bit of olive oil and sprinkle with chives or parsley. 

Notes:

Make ahead tip: this dip can be refrigerated up to three days in advance. Bring to room temperature to serve.

Calories

234.72

Fat (grams)

19.88

Sat. Fat (grams)

2.24

Carbs (grams)

11.85

Fiber (grams)

2.97

Net carbs

8.89

Sugar (grams)

1.28

Protein (grams)

4.53

Sodium (milligrams)

115.47

Cholesterol (grams)

0.00

https://www.karenskitchenstories.com/2021/02/skordalia-greek-garlic-and-potato-dip.html

Karen's Kitchen Stories

dip, spread, potatoes, garlic

appetizers

Greek

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I've been dying to try making skordalia for a long time. When my Cook's Illustrated, Jan/Feb, 2021, arrived, it was serendipity and perfect for this event. I adapted their recipe and love all of the lessons about how they come up with the final recipe. 

There are lots of skordalia recipes out there, but this one is delicious served immediately and also survives three days in the refrigerator without become too pasty. 

The magazine issue also includes recipes for egg sandwiches, kimchi bokkeumbap, gnudi, chicken and gravy, and tips for using your Instant Pot. Totally worth a subscription.