My F&W
quick save (...)

Potent Garlic Dip (Skordalia)

  • SERVINGS: makes about 2 1/2 cups

There are many versions of Greek garlic dip, some thickened only with brad, others just with potatoes. Nicola Kotsoni's version uses both, and almonds, too. It's a great spread on bread or toast and a vibrant sauce for grilled, roasted or fried fish.

Plus: More Appetizer Recipes and Tips

  1. 1/2 small Idaho potato, cut into 2-inch chunks
  2. 5 ounces stale peasant bread (about one quarter of a large loaf), crusts removed, bread sliced 1 inch thick
  3. 1/2 cup blanched whole almonds (about 3 ounces)
  4. 5 large garlic cloves, pureed
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons white wine vinegar
  7. 3/4 teaspoon sugar
  8. Salt and freshly ground white pepper
  9. 1/4 cup extra-virgin olive oil
  10. Minced fresh flat-leaf parsley, for garnish (optional)
  1. In a small saucepan of boiling salted water, cook the potato until tender, about 15 minutes; drain, cut them into 1/2-inch cubes. In a bowl, cover the bread with water and let soak until completely saturated, about 2 minutes. Transfer the bread to a plate.
  2. Add the potato and process the mixture until smooth. With the machine on, add the oil in a steady stream until incorporated. Transfer to a bowl and refrigerate until chilled, about 1 hour. Season with salt and pepper. Garnish with parsley and serve.
Make Ahead The dip can be refrigerated overnight.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.