To make the skordalia, use Spinneysfood Classic Basil Pesto instead of the herbs for a hassle-free, quick alternative
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | 8 |
| Cuisine | Greek |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 421 |
| Fat | 35.1g |
| Saturates | 7.2g |
| Protein | 6.4g |
| Carbs | 24.9g |
| Sugars | 0.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the garlic, almonds, olive oil, juice of the lemon and all the herbs in the jar of a blender. Blitz until smooth and creamy.
2
Transfer the green goddess mixture to a bowl, then mix in the sour cream and mashed potatoes. Season with salt and pepper, adjusting the consistency with water, if needed.
3
Toast the walnuts in a dry pan and roughly chop them. Roughly chop the parsley.
4
Spoon the green goddess skordalia dip into a large serving bowl and top with the toasted walnuts and parsley.
5
Serve with the crisps.
