Almond Garlic Dip (Skordalia me Amygdala)

While mainland Greece leans on potato for its skordalia, several island versions replace it with ground almonds, giving a richer, nuttier dip that sits closer in spirit to the almond and garlic sauces found more widely across the Mediterranean than to the starchier mainland version.

This variant is entirely vegan and genuinely gluten-free if the bread is left out or swapped for extra almonds, which made it a practical, richly satisfying option on fasting days when a household wanted something more substantial than a plain vegetable dip.

The technique differs meaningfully from potato skordalia: rather than mashing boiled potato gently by hand, this version blends ground almonds and soaked bread together properly, since almonds do not carry the same risk of turning gluey that potato does in a food processor.

Key preparation steps

1. Soak bread and squeeze dry.
2. Blend with ground almonds, garlic and olive oil.
3. Add vinegar and water gradually to loosen.
4. Chill briefly before serving.

Bread and almonds together

Soak stale bread in water, squeeze it thoroughly dry, and blend with finely ground almonds, which can be bought pre-ground or made by pulsing whole blanched almonds in a food processor until fine. The bread lightens the mixture, while the almonds carry the real richness and flavour.

The garlic and oil

Blend in crushed garlic, adjusting the quantity to taste, and drizzle in a good amount of olive oil while the processor runs, exactly as building any emulsified dip, which gives a smooth, cohesive texture rather than a grainy paste.

Loosening and finishing

Add a splash of vinegar and, if needed, a little cold water to loosen the mixture to a thick, spreadable dip consistency, tasting and adjusting the balance of garlic, acid and salt as you go. Chill for at least thirty minutes before serving, which lets the flavours settle together properly.

What matters in this dish