It's dipping good.

  • 10 mins preparation
  • 20 mins cooking
  • Makes 2 Cup
  • Print
This classic Greek garlic dip combines crushed garlic with a thick base of day-old bread and pureed potatoes. We've added almonds for extra texture.
Looking for more dip recipes?


  • 400 gram boiling potatoes, peeled, chopped coarsely
  • 2 slice white bread
  • 1/2 cup (60g) ground almonds
  • 3 clove garlic, crushed
  • 2 tablespoon apple cider vinegar
  • 1/3 cup (80ml) water
  • 1/4 cup (60ml) olive oil


  • 1
    Boil, steam or microwave potato until tender; drain. Mash potato in medium bowl.
  • 2
    Meanwhile, trim and discard crusts from bread. Soak bread in small bowl of cold water; drain. Squeeze out excess water.
  • 3
    Blend or process bread with ground almonds, garlic, vinegar and the water until mixture is smooth.
  • 4
    With motor operating, gradually add oil in a thin steady stream, processing until mixture thickens slightly. Fold bread mixture into potato mash.


Skordalia is a tangy Greek sauce or dip made with pureed potatoes and breadcrumbs or ground nuts (or, as in this case, both). Skordalia can be served with almost any kind of dish ­ from grilled meats and poultry to fish and raw vegetables.

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