This easy Skordalia recipe is a naturally vegan potato dip. This quick traditional Greek dip is made with potatoes, garlic and almonds and goes great as a side dish or part of a mezze platter.
I love this garlicky spread with a generous topping of steamed beetroot and parsley.
What is Skordalia?
Skordalia is a very popular dish and is in fact the national sauce of Greece. On March 25th, or Greek National Independence Day, bakaliaros (cod) skordalia is consumed. You can find it in Greek restaurants and in homes.
It is a potato garlic spread made with mashed potatoes, lots of garlic, almonds, lemon juice and olive oil. Imagine a potato version of hummus or baba ganoush and you will have some idea of how it is served.
Other versions of Skordalia include a garlicky dip made with stale bread in place of the potato.
The recipe that I am sharing with you may not be the traditional way of making the dip as it uses a food processor for speed and efficiency. However, the flavours are phenomenal and dare I say - gives hummus a run for its money!
The zingy lemon juice and the addition of parsley give this whole recipe a wonderful imitation of the Mediterranean and Greek food.
This Greek garlic dip is totally vegan and also gluten-free.
Why homemade dips are the best
You don't need to have a refined palate to recognize homemade vs shop-bought food.
Shop-bought products all have their benefits including convenience but often lack flavour or the flavour isn't exactly to our liking. They also contain preservatives.
Homemade dips are entirely controlled by you. You decide what ingredients go in. The end result is always a fresh-tasting product with a clean flavor.
More often than not, homemade dips are also a lot cheaper.
They are also a lot easier to make than you might think. Take this recipe, for example, a quick prep of the potatoes and almonds, and then it is all thrown into a blender! Super easy!
Homemade food is a great way to get children involved in cooking and appreciating ingredients and food
I love making dips at home from various cuisines. Some of my go-to vegetarian and vegan dips are:
Smokey Aubergine Hummus
Ingredients for Skordalia sauce
Potatoes - peeled and boiled. See below for types of potatoes.
Garlic - A LOT of garlic! We added around ⅚ garlic cloves for 2 medium/large potatoes. We kept the garlic raw so that you really get that kick of flavour. Adjust the amount of cloves of garlic added to suit your taste.
You can roast the garlic for a more subtle, sweeter taste before blending. I recommend using raw fresh garlic but if you really are stuck, you could use store bought garlic paste but the flavour will be a little bit weak and not as fresh tasting.
Blanched Almonds - we prepared our own blanched almonds however you can buy ready blanched from the supermarket. Use other nuts such as walnuts or hazelnuts for alternatives.
Olive Oil - we used a good quality extra virgin olive oil. Again, be generous with the amount that you add!
Lemon Juice - we used fresh lemon juice however you can use bottled. Lemon zest is another option. Red wine vinegar is a good alternative here.
Seasoning - salt
To serve:
Steamed Beetroots
Chopped Parsley - you could also use other fresh herbs such as dill or fresh chives
Which potatoes are best for Skordalia
Although potatoes are a basic ingredient, you need to select the right potato for this recipe.
Different potatoes have different levels of starch. Floury potatoes such as Russet potatoes, Maris Piper or Kind Edwards are best for mashed potato. Yukon gold potatoes work too.
Saying that, I used basic supermarket all-rounder potatoes which still got me perfect skordalia that was not sticky.
Potatoes contain some dietary fiber, vitamins and minerals.
How to blanch almonds
Place almonds and water in a microwave-safe bowl.
Cook for 3-4 min.
The skin will slip off the blanched almonds once they have slightly cooled down.
How to make Greek Potato and Garlic Dip
Peel and cut the potato into large cubes and rinse under the cold tap water to remove starch.
Add in a large saucepan along with cold water (keep the water level around 2" above the potatoes).
Keep the heat on medium-high heat.
Bring it to boil, and cook all the way through (piece a cube with a knife, if it slides off then the potatoes are cooked). I did not add salt at this stage.
Drain and leave aside to steam. To reduce the stickiness or gumminess of the dip, you can wash the potatoes to remove any starch stuck to the potatoes.
Blanch almonds if you do not have skinless almonds
In a blender, add almonds, peeled raw garlic or roasted garlic and lemon juice. Blend until smooth paste forms.
Add half of the cooked potato to the blender along with generous glugs of olive oil and blend.
Add the remaining potato and olive oil and blend again until you get a smooth emulsion. Do not over blend or else the skordalia may become gluey.
I do not recommend using a hand mixer or stick blender as the skordalia is unlikely to become smooth.
Transfer into a serving bowl. The dip will thicken as it cools.
Add the toppings just before serving.
What to do if Skordalia thickens
Skordalia should have the consistency of hummus. If it thickens, add a little hot water or I preferred to add a little more olive oil and mix thoroughly.
What sort of blender to use for Skordalia
A handheld or jug blender will work best for this recipe. The sauce will be too thick for immersion or stick blenders.
To get a glossy smoothness, I first blended the almonds, garlic and lemon juice together to make a smooth garlic mixture then added the rest of the ingredients.
Often when making skordalia by hand, by using a potato masher or potato ricer, the results can be lumpy if the potatoes have cooled before mashing.
You do not need to blend for a long time as we do not want the Skordalia to become sticky and gluey. Once the sauce looks smooth, stop blending.
Another option is to use a food mill which can puree boiled potatoes. This will work for the potatoes only, so the other ingredients will still need to be blended.
Vegan serving ideas with Greek Skordalia
Serve Skordalia warm, at room temperature or chilled in a large bowl with a little olive oil drizzle.
Skordalia is traditional eaten with fish, like a battered-fried fish or various meat. A Greek friend of mine informed me that it is often served with Hake and other fish dishes.
To make this a vegan meal, I added chopped steamed beetroot and freshly chopped parsley.
You can also roast the beetroot and serve it on a bed of skordalia.
You could also serve Skordalia with crudites - raw vegetables such as red peppers, carrots and cucumber.
Toasted warm pita bread or pita chips is also an alternative.
You could make vegan versions of other Greek dips. You just need a variety of dips in small bowls with some crusty bread, fresh veggies and you have yourself a mezze - a great option for your next party!
How long does Skordalia keep?
The skordalia was stored in the fridge and still tasted fresh after 2 days from making.
To eat again, leave out until it gets to room temperature.
Can you freeze Skordalia?
Skordalia can be frozen if stored in an airtight container. Ensure the sauce is completely cool or at room temperature before closing the lid so that no moisture accumulates on the lid of the container.
To defrost, place the container in the fridge. When thawed, leave out until it comes to room temperature.
Try these other recipes:
1. Instant Pot Cypriot Stuffed Peppers
4. Chargrilled Vegetable Pizza
How to steam beetroot (stovetop and Instant Pot/electric pressure cooker
Trim the top of the beetroot, peel the skin and wash thoroughly.
Place in the steamer basket in your pan and pour in water to the bottom of the pot - around ¾ cups. The water should be sufficient so doesnt burn but also does not rise far enough and tough the steamer basket.
Add beetroots to the steamer basket and steam for approximately 30 minutes, or until tender when pierced with a fork or knife.
Allow the beetroots to peel before cutting into cubes.
Instant Pot Beets
Trim and wash the beetroot
Place trivet in the inner pot and add roughly ⅔ cups of water to the bottom of the pot.
Place beetroots in a pan that can fit in your Instant Pot.
Close the lid and select pressure cook on HIGH for 15 minutes. Let the pressure release naturally (our beetroots were tender in 15 mins, you may find that you have to adjust these timings according to the produce that you have)
As the beetroots cool, you can easily slide off the skin.
Cut into cubes.
📖 Recipe
Vegan Skordalia with Beetroot
Ingredients
- 1 lb potatoes floury
- ¼ cup blanched almonds see how to blanch almonds in the post above.
- 5-6 garlic cloves
- ¼ cup lemon juice
- ¾ cup extra virgin olive oil
- Zest of lemon
- Salt to taste
- 2 tbsp. almond flakes toasted optional
- 3-4 tbsp. freshly chopped parsley
- 1 cup beetroot steamed or boiled to serve
Instructions
- First, peel and roughly chop potatoes.
- Place them in the colander and rinse under the running cold tap water until water runs clear. This step is to remove the starch from the potatoes.
- Now add them with the water in the pan and bring it to boil on medium heat.
- Boil until well cooked through (it may take 10-12 minutes)
- Drain the potatoes using a colander and leave it aside for later use.
- Now make a paste of blanched almonds, lemon juice, salt and garlic in a blender fitted with a blade until you get a fairly smooth paste.
- Then add boiled and cooled potatoes and olive oil. Run the blender again until everything turns into a smooth and creamy dip.
- Transfer in the serving bowl, top it up with diced steamed beetroot, drizzle a generous amount of olive oil, sprinkle roasted almond flakes and parsley.
- Serve at room temperature and enjoy!
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
mildly indian says
I love the whole idea of the mezze, so many dishes in small quantities and amazing hospitatlity skills. I will surely try your recipe for skordalia can't miss it.
Poonam Bachhav says
Skordalia is a new dish for me but a creamy potato dip with garlic flavor is hard to resist. Loved how you have paired it with steamed beetroot.
Unknown says
Usually, for Friday movie nights I'm always looking for different kinds of dips or easy TV meals. Your Skordalia dip recipe is bookmarked for a Friday dinner. Will serve with with both roasted beetroot and pita bread. Looks so creamy and inviting.
jcookingodyssey says
Thank you!
Lata Lala says
Skordalia, a fabulous read about. the dip! I second your thoughts about homemade dips are better than the store-bought ones as you very well know what goes into it. Excellent recipe share.
jcookingodyssey says
Thanks Lata.
Archana says
Beautifully explained skordalia. For me it's a new dip your explanation makes it so very simple for me as I have never tasted it. Tempted to make it right now.
Archana says
Skordalia is new to me. I loved the recipe and your explanation of how to make it. Will definitely try it out and yes homemade dips n sauces are better than the store brought ones.
jcookingodyssey says
Thank you!
Priya Srinivasan - I Camp in My Kitchen says
Skordalia, a gorgeous dip! Loved reading the entire recipe and you have explained it beautifully ! i totally agree homemade dips are better than the store-boughts and one can have total control of ingredients and taste over it!! Excellent share!
jcookingodyssey says
Thanks Priya for stopping by and lovely words.
Uma Srinivas says
Such a creamy and delicious dip. I love garlic flavor in the dip, and the idea of using steamed beets on top.
jcookingodyssey says
Thank you!