Skordalia Greek Potato and Garlic Dip Recipe

Introduction

Skordalia is a traditional Greek dip made from creamy potatoes and bold garlic flavors. This simple yet flavorful recipe creates a smooth, tangy spread perfect for pairing with bread, vegetables, or grilled meats.

Ingredients

• 3 russet potatoes
• 1 teaspoon salt (for boiling potatoes)
• 3 cloves garlic, grated
• 1/3 cup olive oil
• 3 tablespoons lemon juice or white vinegar
• 1/2 teaspoon salt (for seasoning)
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Wash and peel the potatoes. Chop them into smaller chunks and place them in a pot. Cover with water and add a generous pinch of salt. Bring to a boil over medium-high heat and cook for 20 to 30 minutes until the potatoes are fork-tender.
2. Step 2: Drain the potatoes and let them cool for about 5 minutes.
3. Step 3: In a bowl, mix the grated garlic with olive oil, lemon juice, salt, and black pepper.
4. Step 4: Mash the potatoes thoroughly until smooth. Stir in the olive oil and garlic mixture until fully combined and creamy.
5. Step 5: Transfer the skordalia to a serving plate. Drizzle with extra olive oil and, if you like, garnish with chopped parsley or green onions before serving.

Tips & Variations

• Use fresh garlic for the best flavor, but roast it for a milder, sweeter taste.
• Try substituting lemon juice with white vinegar for a sharper tang.
• Add chopped walnuts or almonds for additional texture and flavor.
• For a lighter version, replace half of the olive oil with water or vegetable broth.

Storage

Store skordalia in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature and stir well. Avoid reheating, as this dip is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other potatoes besides russet?

Yes, you can use Yukon Gold or other starchy potatoes, but russets provide the creamiest texture ideal for skordalia.

Can I make this dip ahead of time?

Absolutely. Prepare it a few hours or a day in advance and refrigerate. Just bring it to room temperature and stir before serving.

Skordalia Greek Potato and Garlic Dip Recipe

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★★★★★

4.7 from 403 reviews

Skordalia is a traditional Greek potato and garlic dip that is creamy, tangy, and bursting with flavor. Made from simple ingredients like mashed potatoes, garlic, olive oil, and lemon juice, this versatile dip pairs perfectly with grilled vegetables, seafood, or warm bread.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dip
• Method: Boiling and Mashing
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 3 russet potatoes
• 1 teaspoon salt (for boiling water)

Garlic Mixture

• 3 cloves garlic, grated
• 1/3 cup olive oil
• 3 tablespoons lemon juice (or white vinegar)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Garnish (optional)

• Extra olive oil
• Chopped parsley
• Chopped green onions

Instructions

1. Prepare the Potatoes: Wash and peel the russet potatoes, then chop them into smaller chunks to ensure even cooking. Place them into a pot, cover with water, and add 1 teaspoon of salt to season the water.
2. Boil the Potatoes: Put the pot over medium-high heat and bring the water to a boil. Let the potatoes cook for 20 to 30 minutes until they become fork-tender, meaning they easily pierce with a fork.
3. Drain and Cool: Drain the cooked potatoes thoroughly and allow them to cool for about 5 minutes. This cooling step helps to avoid cooking the garlic when mixing later on.
4. Prepare the Garlic Mixture: In a separate bowl, combine the grated garlic with olive oil, lemon juice (or white vinegar), salt, and black pepper, mixing well to blend all flavors thoroughly.
5. Mash and Mix: Mash the cooled potatoes very well to achieve a smooth texture. Gradually add the garlic and olive oil mixture to the mashed potatoes, stirring continuously until everything is fully combined into a creamy, smooth dip.
6. Serve and Garnish: Transfer the skordalia to a serving plate. Drizzle extra olive oil on top for added richness, and if desired, garnish with chopped parsley and green onions to add freshness and color.

Notes

• Russet potatoes are preferred for their starchy texture, which results in a fluffy mash perfect for skordalia.
• If you want a thinner dip, add a little warm water or more olive oil while mixing.
• For a more intense garlic flavor, add an extra clove of garlic.
• Skordalia can be served chilled or at room temperature, making it versatile for any occasion.
• Try pairing this dip with grilled fish, roasted vegetables, or warm pita bread for an authentic Greek experience.

Keywords: Skordalia, Greek dip, garlic dip, potato dip, Greek recipe, appetizer, vegetarian dip