Greek Skordalia (Almond Garlic Dip)

This Greek Skordalia is a bold, creamy almond garlic dip made with simple Mediterranean ingredients and traditional technique. Smooth almonds, olive oil, lemon juice, and fresh garlic blend into a rich, savory spread that pairs beautifully with Authentic Greek Chicken Gyros, Stuffed Grape Leaves, or roasted vegetables. Naturally dairy-free and packed with flavor, it’s a classic Greek meze that adds depth to any Mediterranean meal.

Why You’ll Love This

• Traditional Greek dip with bold garlic flavor

• Naturally dairy-free and gluten-free

• Creamy, rich texture without mayonnaise

• Perfect as a dip, spread, or sauce

• Complements gyros, vegetables, and seafood

Recipe Card

Prep Time: 15 minutes Cook Time: None Total Time: 15 minutes Servings: 6

Nutrition Information (per serving)

• Calories: ~180

• Fat: ~16g

• Carbohydrates: ~5g

• Fiber: ~2g

• Protein: ~4g

Ingredients

• 1 cup (140 g) blanched almonds

• 3–4 cloves garlic

• ¼ cup (60 ml) extra virgin olive oil

• 2 tbsp fresh lemon juice

• ¼ tsp salt (or to taste)

• ¼ cup (60 ml) cold water, as needed

Instructions

1. Soak the blanched almonds in hot water for 20 minutes to soften, then drain well.

2. Add almonds and garlic to a food processor and blend until finely ground.

3. With the processor running, slowly drizzle in olive oil until a thick paste forms.

4. Add lemon juice and salt, then blend again until smooth.

5. Slowly add cold water, one tablespoon at a time, until the dip reaches a creamy, spreadable consistency.

6. Taste and adjust salt or lemon as needed—Chill briefly before serving for best flavor.

Tips & Variations

• Start with fewer garlic cloves and increase if you prefer a stronger flavor

• For extra smooth texture, blend longer and scrape down sides often

• Add a pinch of white pepper for subtle warmth

• Thin slightly and use as a sauce for grilled chicken or seafood

• Traditional versions may substitute walnuts for almonds

Make-Ahead & Storage

• Can be made up to 2 days ahead

• Store covered in the refrigerator

• Bring to room temperature before serving and stir well

FAQ

Is skordalia always made with almonds? No. Traditional Greek skordalia is made with almonds, walnuts, or potatoes, depending on the region.

Is this similar to hummus? Not quite. Skordalia is more garlic-forward and does not use chickpeas or tahini.

Can I use almond flour instead of whole almonds? Whole almonds are recommended for proper texture and flavor.

Final Thoughts

Greek Skordalia is one of those quietly powerful recipes — simple ingredients, bold flavor, and endless versatility. Whether served alongside gyros, spread on warm bread, or paired with roasted vegetables, this almond garlic dip brings authentic Mediterranean character to the table. It’s a classic addition that instantly elevates any Greek-inspired meal.