Skordalia (Greek Potato Garlic Dip)

  • Prep-time: / Ready In:
  • Makes 2 cups dip + 6 cups veggies
  • Print/save recipe

Skordalia is a thick, garlicky potato dip that hails from Greece and is a delicious addition to any veggie mezze platter. A touch of red wine vinegar adds tangy acidity to the hearty potato mixture and chopped Kalamara olives transport you straight to the Mediterranean coast with their briny flavor. Serve the skordalia with a plate of fresh crudites, such as bell pepper strips, carrots, endive, asparagus, and snap peas. Whole wheat pita chips or baked falafel would also be tasty smothered in this finger-licking-good dip. And if you have leftovers, use it as a creamy sandwich spread for lunch the next day!

Tip: Skordalia should have the texture of hummus. It thickens a bit as it cools, so you can stir in additional potato cooking water if a thinner dip is desired.

For more healthy vegan dips, check out these tasty ideas:

By Shelli McConnell,


  • 2 medium (12 oz. total) russet potatoes, peeled and cut into 1-inch pieces
  • 10 cloves garlic
  • ¼ cup almond meal
  • 2 tablespoons unsweetened, unflavored plant-based milk
  • 1 tablespoon red wine vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon chopped Kalamata olives
  • Chopped fresh parsley
  • 6 cups assorted fresh vegetables (asparagus, bell pepper strips, carrots, celery, endive, kohlrabi, radishes, and/or snap peas)


  • In a medium saucepan cook potatoes and garlic, covered, in enough boiling water to cover about 15 minutes. Drain, reserving ½ cup potato cooking water.
  • Transfer potato mixture to a food processor. Add almond meal, milk, vinegar, and 2 tablespoons of the potato cooking water. Process just until smooth. Season with salt and pepper.
  • Transfer to a serving dish. Sprinkle with olives and parsley. Serve warm or at room temperature with assorted vegetables for dipping.
  • To store, place skordalia in an airtight container. Store in the refrigerator up to 4 days.

Comments (9)

(3 from 2 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


Monica, many traditional skordalia recipes call for walnuts, so you could sub walnuts for almond meal if that's what you have around. Just grind/crush them thoroughly.


Just made this and it’s really good!! I did add Greek Seasoning blend to it and I added 3 T of Kalamata olives to it at the very end of the food processor and it’s phenomenal!!

Sally Parkinson

Adding the olives in while processing was a good tip. Really adds more flavor

Calista Breen

Not sure why this recipe had to be changed to add adulterants (milk and almond meal, seriously) when it was vegan to begin with. Potatoes, garlic, vinegar, s&p, and olive oil... spices and herbs optional. As basic as it gets.


Forks over Knives recipes do not use olive oil so something else to thin it is used.


Almonds are traditional in the Greek recipe (there are several traditional version, some include almonds, some walnuts). The meal is there to simplify the recipe--one could use whole almonds and a mortar & pestle if inclined, to be closer to the traditional. Forks over Knives is a whole-food plant-based site and does not use oil of any kind. I'm not wfpb, but I appreciate that when I'm looking for a low-fat version of something, I know I can find one here. Believe it or not, after exhaustive searching I only found one other low-fat skordalia recipe, and that was one by Bryanna Clark Grogan. Hers calls for homemade vegan mayo, and she has an option for an oil-free version if you follow the updated links on her mayo recipe, which gives you the option for her version of an oil-free skordalia. I'm not fond of all FOK recipes--I find many of them lacking in flavor and need tweaking for my taste, but it's a bit unfair to rate a recipe poorly based on a poor understanding of traditional recipes (the almonds--which almond meal is a fine stand-in for), and an ingredient sub (the milk for oil) that you personally disapprove of. Some traditional skordalia recipes also call for bread and walnuts, just so you know!

Monica Sundström

Sounds so good but what is almond meal? Live in Sweden so don’t understand….

Elizabeth S

Also known as: Almond flour, ground almonds as fine as you can get them


You had me at potato, garlic, dip! I'm making this.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.