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Skordalia Sauce (Greek Potato and Garlic Dip)

Skordalia Greek Potato and Garlic Dip Recipe
Yield: 23 Servings (4 oz. each)

Yield: 23 Servings (4 oz. each)

Skordalia is the national sauce of Greece, and for good reason. Made with potatoes, nuts and fresh garlic—it’s incredibly versatile; use it as a dip for roasted meats and vegetables, or as a spread for crusty bread or crackers.

Ingredient Weight Measure
Simplot Farmhouse Originals™: Seasoned Mashed Potatoes 6/4lb 4 lbs. 7 cups
Walnuts, toasted 4 oz. 1 cup
Almonds, blanched, toasted 4.5 oz. 1 cup
Water 4 fl. oz. 1/2 cup
Garlic, fresh, peeled, finely grated 1/2 oz. 1 Tbsp.
Lemon, large, zested and juiced (1/2 cup juice) 2 each
Olive oil, EVOO 10.5 fl. oz. 1 1/3 cups
Kosher salt to taste
Olive oil, EVOO, for drizzle 1 1/2 cup
Chives, thinly sliced 3 Tbsp.
Sumac or red pepper flakes as garnish
Preparation Instructions:
Step 1
Prepare the mashed potatoes according to package instructions. Cool to room temperature.
Step 2
Toast walnuts and almonds in a skillet or oven until golden brown. Let cool and transfer to food processor bowl. Pulse to coarsely chop.
Step 3
In a large bowl, mix the potatoes, nuts, water, garlic, lemon zest and juice, olive oil and salt until smooth. Portion into serving container or dish and drizzle with 1 Tbsp. olive oil, sprinkle with chives and seasoning.
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