What Greek garlic dip is often made with potatoes or almonds?

The Greek garlic dip often made with potatoes or almonds is skordalia. It is a thick, smooth purée built around garlic and commonly blended with potatoes, almonds, walnuts, or soaked stale bread, olive oil, and vinegar.

Skordalia is traditionally prepared as an emulsion, often using a mortar and pestle to combine the garlic and base with olive oil. Recipes vary considerably: some use boiled potatoes for body, while others rely on bread or ground nuts. The result can range from rustic and dense to smooth and almost sauce-like.

In Greece, skordalia is usually served as a side dish or garnish rather than treated only as a dip. It is especially associated with batter-fried cod, fried vegetables such as eggplant and zucchini, boiled beets, and Lent or March 25 celebrations. In English-language food writing, calling it a dip is common but does not capture all of its traditional uses.

Skordalia is sometimes confused with tzatziki because both accompany savory foods, but tzatziki is based on yogurt and cucumber. Skordalia’s identity comes from its pronounced garlic flavor and its starchy or nutty purée base.