Best Skordalia Recipe


A creamy, garlicky dip we love to serve at parties, great idea for Easter brunch. Skordalia is a Greek dip made from potatoes and walnuts that’s smooth and creamy and always a hot. Serve it with toasted pita or veggies for a new favorite!¬†


  • 8 oz. russet potatoes, peeled and cut into 2″ pieces
  • Kosher salt
  • 1/2 c. walnuts, plus more for serving
  • 2 cloves garlic, peeled
  • 3 tbsp. lemon juice
  • 2 tbsp. white wine vinegar
  • 1/2 c. extra-virgin olive oil, plus more for serving
  • 2 tbsp. freshly chopped parsley, for serving
  • Pita bread and cucumber spears, for serving



  1. In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and let cool.

  2. Meanwhile, add walnuts to a food processor. Grate garlic over the walnuts and process, while drizzling in lemon juice and vinegar, until nuts are well ground.

  3. Add cooled potato and olive oil and process until a thick but creamy spread forms, adding a few splashes of water to thin, if needed. Season well with salt.

  4. Top with parsley, chopped walnuts, and olive oil. Serve with bread and cucumbers.


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