Skordalia is a traditional Greek dip prepared with almonds, garlic and olive oil. An extraordinary source of vitamin E, magnesium and monounsaturated fats that is enjoyed as an appetizer or side dish.
Mediterranean
Almond Skordalia (Greek Almond and Garlic Dip)
Almond Skordalia: Vegan Greek dip with almonds and garlic, rich in vitamin E and monounsaturated fats. Traditional Mediterranean snack.
- Spain
- Starter
- Light
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 210 kcal
- Protein 6 g
- Fiber 3 g
- Carbohydrates 8 g
- Fat 18 g
- Sodium 120 mg
Story behind the dish
Preparation
Almendra Skordalia (Greek Almond and Garlic Dip) is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 150 g of raw peeled almonds.
- Have ready: 3 cloves of garlic.
- Have ready: 3 tablespoons of extra virgin olive oil.
- Have ready: Juice of 1 lemon.
- Have ready: 4 tablespoons of cold water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the almonds in cold water for 2 hours (or use almonds already…
Soak the almonds in cold water for 2 hours (or use already peeled and blanched almonds). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain and mash with the garlic
Drain and mash with the garlic, lemon juice and salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Add the EVOO in thread while processing
Add the EVOO in thread while processing. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add cold water until you get a creamy but consistent texture.
Add the cold water until you get a creamy but consistent texture. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with toasted pita bread
Serve with toasted pita bread, carrots and celery. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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