- Prep-time: / Ready In:
- Makes 2 cups dip + 6 cups veggies
- Serving size: ⅛ of recipe
- Print/save recipe
Skordalia is a thick, garlicky potato dip that hails from Greece and is a delicious addition to any veggie mezze platter. A touch of red wine vinegar adds tangy acidity to the hearty potato mixture and chopped Kalamara olives transport you straight to the Mediterranean coast with their briny flavor. Serve the skordalia with a plate of fresh crudites, such as bell pepper strips, carrots, endive, asparagus, and snap peas. Whole wheat pita chips or baked falafel would also be tasty smothered in this finger-licking-good dip. And if you have leftovers, use it as a creamy sandwich spread for lunch the next day!
Tip: Skordalia should have the texture of hummus. It thickens a bit as it cools, so you can stir in additional potato cooking water if a thinner dip is desired.
For more healthy vegan dips, check out these tasty ideas:
By Shelli McConnell,
Ingredients
- 2 medium (12 oz. total) russet potatoes, peeled and cut into 1-inch pieces
- 10 cloves garlic
- ¼ cup almond meal
- 2 tablespoons unsweetened, unflavored plant-based milk
- 1 tablespoon red wine vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon chopped Kalamata olives
- Chopped fresh parsley
- 6 cups assorted fresh vegetables (asparagus, bell pepper strips, carrots, celery, endive, kohlrabi, radishes, and/or snap peas)
Instructions
- In a medium saucepan cook potatoes and garlic, covered, in enough boiling water to cover about 15 minutes. Drain, reserving ½ cup potato cooking water.
- Transfer potato mixture to a food processor. Add almond meal, milk, vinegar, and 2 tablespoons of the potato cooking water. Process just until smooth. Season with salt and pepper.
- Transfer to a serving dish. Sprinkle with olives and parsley. Serve warm or at room temperature with assorted vegetables for dipping.
- To store, place skordalia in an airtight container. Store in the refrigerator up to 4 days.
Per serving (⅛ of recipe): 194 calories, 34.5 g carbohydrates, 7.5 g protein, 2.9 g total fat, 0.4 g saturated fat, 0 g cholesterol, 107 mg sodium, 8.25 g fiber, 0.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (9)
(3 from 2 votes)Monica, many traditional skordalia recipes call for walnuts, so you could sub walnuts for almond meal if that's what you have around. Just grind/crush them thoroughly.
Just made this and it’s really good!! I did add Greek Seasoning blend to it and I added 3 T of Kalamata olives to it at the very end of the food processor and it’s phenomenal!!
Adding the olives in while processing was a good tip. Really adds more flavor
Not sure why this recipe had to be changed to add adulterants (milk and almond meal, seriously) when it was vegan to begin with. Potatoes, garlic, vinegar, s&p, and olive oil... spices and herbs optional. As basic as it gets.
Forks over Knives recipes do not use olive oil so something else to thin it is used.
Almonds are traditional in the Greek recipe (there are several traditional version, some include almonds, some walnuts). The meal is there to simplify the recipe--one could use whole almonds and a mortar & pestle if inclined, to be closer to the traditional. Forks over Knives is a whole-food plant-based site and does not use oil of any kind. I'm not wfpb, but I appreciate that when I'm looking for a low-fat version of something, I know I can find one here. Believe it or not, after exhaustive searching I only found one other low-fat skordalia recipe, and that was one by Bryanna Clark Grogan. Hers calls for homemade vegan mayo, and she has an option for an oil-free version if you follow the updated links on her mayo recipe, which gives you the option for her version of an oil-free skordalia. I'm not fond of all FOK recipes--I find many of them lacking in flavor and need tweaking for my taste, but it's a bit unfair to rate a recipe poorly based on a poor understanding of traditional recipes (the almonds--which almond meal is a fine stand-in for), and an ingredient sub (the milk for oil) that you personally disapprove of. Some traditional skordalia recipes also call for bread and walnuts, just so you know!
Sounds so good but what is almond meal? Live in Sweden so don’t understand….
Also known as: Almond flour, ground almonds as fine as you can get them
You had me at potato, garlic, dip! I'm making this.