Skordalia (Greek Potato Dip) Recipe

Name: Skordalia (Greek Potato Dip)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces; Salt; 1/4 pound day-old rustic bread, crusts removed and bread cut into 1/2-inch pieces; 1 cup whole milk; 1/4 cup capers, rinsed and drained; 1/4 cup fresh lemon juice; 3 small garlic cloves, crushed; 1 cup extra-virgin olive oil; 1/2 cup blanched almonds, soaked in water overnight and drained; 2 tablespoons finely chopped parsley; White pepper; Toasted baguette slices, for serving

Servings: persons

1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
Salt
1/4 pound day-old rustic bread, crusts removed and bread cut into 1/2-inch pieces
1 cup whole milk
1/4 cup capers, rinsed and drained
1/4 cup fresh lemon juice
3 small garlic cloves, crushed
1 cup extra-virgin olive oil
1/2 cup blanched almonds, soaked in water overnight and drained
2 tablespoons finely chopped parsley
White pepper
Toasted baguette slices, for serving

1
In a medium saucepan, cover the potatoes with water and bring to a boil.
2
Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
3
Drain and pass the potatoes through a ricer into a large bowl; let cool completely.
4
Meanwhile, preheat the oven to 375.
5
Spread the bread on a baking sheet and toast in the oven for about 12 minutes, until lightly browned; let cool completely.
6
In a medium bowl, soak the toasted bread in the milk until softened, about 10 minutes.
7
Squeeze out the excess milk and transfer the bread to a food processor; discard the milk.
8
Add the capers, lemon juice and garlic to the food processor and puree until a paste forms.
9
With the machine on, gradually add the olive oil until incorporated.
10
Add the almonds and pulse until coarsely ground.
11
Add the mixture to the potatoes along with the parsley and mix well.
12
Season the dip with salt and white pepper.
13
Cover and refrigerate for at least 3 hours before serving with toasted baguette slices.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces, Salt, 1/4 pound day-old rustic bread, crusts removed and bread cut into 1/2-inch pieces, 1 cup whole milk, and more.

Yes, Skordalia (Greek Potato Dip) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skordalia (Greek Potato Dip)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions