A traditional Greek dip with the appealing bite of fresh garlic, this version uses potatoes as a creamy base, along with almonds and plenty of olive oil.

Serves: 4

Serves 4

What you need:

  • 1 pound white, waxy potatoes, peeled and diced
  • 5 garlic cloves, peeled and minced
  • 1/2 cup almonds, blanched and sliced
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon each salt, white pepper, and dried oregano

What you do:

  1. In a large pot, cover potatoes with cold water and bring to boil, then reduce heat to medium and cook until very tender, about 15 minutes. Remove from heat, reserve 1/2 cup potato-cooking water, and drain. When potatoes are cool enough to handle, press through a potato ricer or use a potato masher until no lumps remain.
  2. In a food processor, pulse garlic and almonds until puréed, scraping sides of processor when needed. Drizzle in olive oil and pulse until smooth.
  3. Pour mixture into mashed potatoes and add lemon juice. Add 2 to 4 tablespoons of potato water and stir to combine (add more water for a thinner consistency). Season with salt and white pepper. Spread skordalia into a shallow serving dish, dribble with olive oil, and sprinkle with dried oregano.

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