This authentic Skordalia recipe brings the bold flavors of Greece straight to your table. A velvety potato-based dip bursting with garlic and extra virgin olive oil, Skordalia perfectly balances creamy texture with zesty punch.
Ready in just 40 minutes, this traditional Mediterranean appetizer packs a wholesome 215 calories per serving while delivering heart-healthy unsaturated fats.
Whether spread on warm pita, paired with grilled vegetables, or served alongside fish, this versatile Greek dip will transport your taste buds to sun-soaked tavernas by the Aegean Sea.
Ingredients for Greek Potato Garlic Dip
- Potatoes: 5-6 medium sized, perfect for creating a smooth base
- Garlic: 5-7 cloves, adjust according to your taste preference
- Red Wine Vinegar: 2 tablespoons, adds perfect tanginess
- Extra Virgin Olive Oil: 1/2 cup, creates silky texture
- Potato Water: 1/2 cup from boiling, helps achieve right consistency
- Salt: 1 tablespoon for seasoning
Step-by-Step Instructions
- Prepare Potatoes: Wash and peel potatoes, then boil in cold water for about 30 minutes until very tender
- Process Base: Combine reserved hot potato water, garlic, vinegar, and salt in food processor until garlic is well blended
- Add Potatoes: While still hot, cut potatoes into pieces and blend in processor until combined
- Emulsify: Gradually stream in olive oil while blending until mixture becomes creamy and smooth
- Pro Tip: For milder garlic flavor, boil garlic in milk for 5 minutes before using
- Alternative Method: If no food processor available, mash potatoes with fork and whisk in other ingredients
- Serve: Present your skordalia with toasted bread or pita for a delightful Greek appetizer
Cooking Techniques
This traditional Greek dip relies on two simple but important techniques. First, boiling the potatoes until they’re super tender – they should almost fall apart when pierced with a fork!
The second key technique is adding the olive oil gradually while blending, just like making mayonnaise.
This slow drizzle helps create that perfect, creamy texture we’re looking for. If you’re new to cooking, don’t worry about getting it perfect right away – even if the texture isn’t totally smooth, it’ll still taste amazing!
Variations
While this classic recipe uses potatoes as the base, some Greek families make their skordalia with bread instead!
You can also play with the garlic levels – if you love garlic, go ahead and use the full 7 cloves. For a milder flavor, try the milk-boiling trick mentioned in the recipe.
Some cooks also add a handful of blanched almonds for extra texture and richness. Feel free to adjust the vinegar to your taste – start with less and add more if you like that tangy kick.
Serving Suggestions
Skordalia shines as both a dip and a side dish! Serve it warm or at room temperature with toasted pita bread, crusty sourdough, or fresh vegetables for dipping.
It’s fantastic alongside grilled fish or roasted vegetables. In Greece, you’ll often find it served with fried cod or as part of a mezze spread.
Try dolloping it onto roasted beets – this is a classic Greek pairing that’s absolutely delicious!
Storage Tips
Your skordalia will stay fresh in an airtight container in the fridge for up to 3 days. The garlic flavor might get stronger over time – that’s totally normal!
When you’re ready to serve it again, let it come to room temperature and give it a good stir.
If it seems too thick after chilling, mix in a tiny splash of warm water or olive oil to bring back that creamy texture.
Skordalia (Traditional Greek Potato and Garlic dip)
Equipment
- Food processor
- Large saucepan
- Colander
Ingredients
- 5-6 medium potatoes
- 5-7 cloves garlic according to preference
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 cup water from the boiled potatoes
- 1 tbsp salt
Instructions
- To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
- In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
- When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
- If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
- Serve the skordalia as a delicious dip or side dish with some toasted bread or pita breads. Enjoy!