Skordalia (Greek Potato Dip)

Vegan | Gluten-Free | Grain-Free | Sugar-Free | Dairy-Free

I got inspired to do a Greek Potato Dip for an event here in Avidanja. We decided on Mediterranean Food and since I love dips I wanted to experiment with more uncommon dip ingredients such as potatoes. (It’s definitely not like smashed potatoes! 😉 )

Because we have a lot of sage in the garden, I used that and also added zucchini to make it a bit lighter, because potato alone can easily get heavy.
Everyone loved it, especially Nina was blown away and couldn’t stop eating it. 😉


Blend all ingredients together except the nuts until nicely creamy (add water if necessary).
Then sprinkle nuts on top and fold in.

Follow my journey on instagram: @devotedlycooking

Love, Antonia


  • 400g Potatoes, cooked and peeled
  • 10g sage (fresh, if possible)
  • 5-6 garlic cloves (~20g)
  • 1 cup olive oil
  • water
  • optional 1-2 cooked zucchini
  • Spices:
    salt, pepper
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