top of page

Skordalia dip (gluten free)


  • 3 small potato or 1 large potato

  • 3/4 cup grounded almonds

  • 4 garlic cloves

  • 1/2 lemon, juiced

  • 1/2 cup olive oil

  • 1/2 teaspoon salt


  • Boil the potato with the peel (the peel will help us to preserve the taste and starch inside the potato). You can keep the water and added later to the dip to adjust the texture as you prefer.

  • Peel the potatoes after they are well cooked.

  • Add all the ingredients to a blender.


0 views0 comments

Recent Posts

See All
bottom of page