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

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:


  • 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)


  1. 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.
  2. 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.
  3. Transfer to a serving dish. Sprinkle with olives and parsley. Serve warm or at room temperature with assorted vegetables for dipping.
  4. To store, place skordalia in an airtight container. Store in the refrigerator up to 4 days.

Comments (6)

(3 from 2 votes)
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Candy2 months ago
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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!!

Calista Breen2 months ago
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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.

Gwen3 weeks ago
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Forks over Knives recipes do not use olive oil so something else to thin it is used.

Monica Sundström2 months ago
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Sounds so good but what is almond meal? Live in Sweden so don’t understand….

Elizabeth S2 months ago
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Also known as: Almond flour, ground almonds as fine as you can get them

deb2 months ago
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You had me at potato, garlic, dip! I’m making this.

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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.

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