A creamy and zesty Greek classic, this vegan Skordalia is made from velvety mashed potatoes blended with intense garlic and rich olive oil, delivering the perfect balance of flavor and smoothness. Enjoy it as a dip, spread, or even a unique appetizer.
Dip
Greek Skordalia
A creamy and zesty Greek classic, this vegan Skordalia is made from velvety mashed potatoes blended with intense garlic and rich olive oil, delivering the perfect balance of flavor and smoothness.
About this recipe
Method
15 min prep ยท 25 min cook
Boil the potatoes in salted water until tender, about 20-25 minutes.
While the potatoes are boiling, blend the minced garlic, olive oil, lemon juice, and salt in a blender until smooth.
Drain the potatoes and return them to the pot. Mash them to your desired consistency.
Gradually add the garlic-oil mixture to the mashed potatoes, mixing thoroughly. Adjust the seasoning if necessary.
If the skordia is too thick, add almond milk to reach your preferred creaminess.
Courses: Snacks, Dinner, Dairyfree, Condiments
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