Serves 8 to 10 (makes about 2 cups) | Active Time 25 minutes
Total Time 40 minutes
1 large russet potato (12 ounces), peeled and sliced ½ inch thick
4 garlic cloves, peeled
2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
⅔ cup sliced almonds
½ cup extra-virgin olive oil, plus extra for drizzling
¾ teaspoon table salt
2 teaspoons minced fresh chives or parsley
Head Start
Refrigerate skordalia for up to 3 days; let stand, covered, at room temperature for 30 minutes before serving.
Perfect Pair
Serve skordalia with Horiatiki Salata ( this page ); or use it as condiment for Skillet-Roasted Broccoli  or Gambas a la Plancha .
WHY THIS RECIPE WORKS Skordalia, a garlicky Greek potato- or bread-based spread, is often served as a condiment for meat or fish, but it can also be served as a dip, perfect for scooping up with pita or crudités. Here we add garlic, its bite tempered by a soak in acidic lemon juice, to a base of boiled potatoes. Almonds add earthy sweetness and richness to the gloriously creamy puree. You will need a blender for this recipe. To make a puree with the smoothest texture, you’ll also need a potato ricer or food mill equipped with a fine disk; if these aren’t available, you can mash the potato thoroughly with a potato masher, but the dip will have a more rustic texture. We prefer a russet potato for its earthier flavor, but a Yukon Gold works well, too. If a single large potato is unavailable, it’s fine to use two smaller potatoes that total 12 ounces. You can use either blanched or skin-on almonds. A rasp-style grater makes quick work of turning the garlic into a paste.
1 Place potato in medium saucepan and add cold water to cover by 1 inch. Bring to boil over high heat. Adjust heat to maintain simmer and cook until paring knife can be easily slipped into and out of potato, 18 to 22 minutes.
2 While potato cooks, mince garlic to fine paste. Transfer 1 tablespoon garlic paste to small bowl; discard remaining garlic paste. Combine lemon juice with garlic paste and let sit for 10 minutes.
3 Process garlic mixture, lemon zest, almonds, oil, ½ cup water, and salt in blender until very smooth, about 45 seconds.
4 Drain potato. Set ricer or food mill over medium bowl. Working in batches, transfer hot potato to hopper and process. Stir almond mixture into potato until smooth. Season with salt and pepper to taste and transfer to serving bowl. Drizzle with extra oil and sprinkle with chives. Serve warm or at room temperature.
slow-cooker dips
A flavorful dip shouldn’t be hard to make. These slow-cooker dips are mostly hands-off and fuss-free, and thanks to the slow cooker’s steady gentle heat, you can prepare them up to a few hours ahead of time and keep them warm until they’re wanted.