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