Avocado Skordalia is a healthy spin on the traditional garlic dip you need to try now.
There’s no question Greeks love their garlic. When I was growing up we always knew when my mom and my yia-yia were making skordalia when I was coming home from school because I could smell it down the block. Skordalia is a Greek garlic dip/sauce that is normally made by combining potatoes or bread with loads of the pungent allium. It also sometimes includes nuts.
But I wanted to put a healthier spin on the recipe and update it a bit. So instead of the starchy base, I’m using avocado for this recipe. Avocados are nutrient dense and full of healthy fats. They also whip up perfectly with garlic, extra virgin olive oil, and lemon that are the backbone of this recipe. I also add in pint nuts for a little more structure, but they are optional if you don’t have them on hand.
When to eat Avocado Skordalia
I love presenting a ramekin of avocado skordalia as part of a mezze spread during a dinner party. It’s perfect company for Sun-Dried Tomato Tzatziki and Melitzanosalta. Just make sure to put out plenty of crudites and pita bread to scoop them up with. I also love using this version of skordalia as a spread on sandwiches and to top a thick slab of sourdough bread. You really don’t need much more than that.