This garlicky potato and almond dip is also fabulous with toasted pita, bagel chips or crisp vegetables. For an even lighter and fluffier texture, Jim Botsacos uses a standing mixer to blend the potato with the other ingredients here.

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  • Servings: About 4 cups

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  • 1 medium baking potato (about 6 ounces)
  • 1/2 cup blanched whole almonds
  • 6 large garlic cloves, coarsely chopped
  • 1 1/2 cups vegetable oil
  • 1/3 cup white wine vinegar
  • 1 cup sparkling water
  • Salt and freshly ground white pepper

How to make this recipe

  1. In a medium saucepan, cover the potato with cold water and bring to a boil. Cook until tender, about 20 minutes. Let cool slightly, then peel and coarsely mash.

  2. In a food processor, pulse the almonds with the garlic until minced. Add the potato and pulse just until combined. With the machine on, add the oil in a slow, steady stream. Add the vinegar and process until blended. With the machine on, add the sparkling water in a slow, steady stream and process until the Skordalia is creamy. Season with salt and white pepper.

Make Ahead

The Skordalia can be refrigerated for up to 2 days. Let the Skordalia return to room temperature before serving.

Contributed By Published March 2002

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