A traditional Greek dip, skordalia is a rich and flavorful spread made with creamy mashed potatoes, garlic, olive oil, and lemon juice. This velvety dip is perfect for pairing with warm pita bread, fried fish, or roasted vegetables. With its bold garlic kick and smooth texture, skordalia is a must-try for anyone who loves Mediterranean flavors.
Why You’ll Love This Recipe
- Simple Ingredients – Made with pantry staples like potatoes, garlic, olive oil, and lemon juice.
- Versatile Pairing – Enjoy it with bread, seafood, grilled meats, or vegetables.
- Bold Flavor – The garlic and olive oil blend creates a deliciously robust taste.
- Easy to Make – A straightforward recipe that comes together in about 35 minutes.
- Healthy and Dairy-Free – Naturally plant-based and full of heart-healthy olive oil.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 2 large russet or Yukon gold potatoes, peeled and cut into 2–3 inch pieces
- 4–6 cloves of garlic, minced (adjust to taste)
- ¼ cup fresh lemon juice (or white wine vinegar)
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Directions
Cook the Potatoes:
- Place the peeled and cut potatoes in a pot of cold, salted water.
- Bring to a boil over medium-high heat and cook until fork-tender, about 15–20 minutes.
- Drain the potatoes, reserving some of the cooking water, and allow them to cool slightly.
Prepare the Garlic Mixture:
- In a food processor, combine the minced garlic and lemon juice.
- Process until the garlic is finely puréed.
- Let the mixture sit for a few minutes to mellow the raw garlic's pungency.
Combine Ingredients:
- Add the cooked potatoes to the food processor with the garlic mixture.
- Pulse to combine, gradually adding the olive oil in a steady stream while processing until smooth.
- If the mixture is too thick, add a tablespoon of the reserved potato cooking water at a time until the desired consistency is reached.
Season and Serve:
- Season with salt and freshly ground black pepper to taste.
- Transfer the skordalia to a serving bowl.
- Drizzle with additional olive oil and garnish with chopped fresh parsley if desired.
- Serve at room temperature or chilled with warm pita bread, fried fish, or roasted vegetables.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: Approximately 150 kcal per serving
Variations
- Nut-Based Skordalia – Replace potatoes with soaked almonds or walnuts for a richer, nuttier flavor.
- Bread-Based Version – Use stale bread soaked in water instead of potatoes for a traditional alternative.
- Herbed Skordalia – Add fresh herbs like dill, basil, or mint for a fresh twist.
- Spicy Skordalia – Mix in a pinch of red pepper flakes for extra heat.
- Vegan Yogurt Addition – Stir in a spoonful of unsweetened plant-based yogurt for extra creaminess.
Storage/Reheating
- Refrigeration: Store skordalia in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the texture may become grainy after thawing.
- Reheating: Best served at room temperature. If refrigerated, let it sit out for 15–20 minutes before serving.
FAQs
What is skordalia?
Skordalia is a traditional Greek dip made from mashed potatoes (or bread), garlic, olive oil, and lemon juice or vinegar. It has a bold garlic flavor and a creamy texture.
Can I make skordalia without a food processor?
Yes! You can mash the potatoes by hand and whisk in the garlic, lemon juice, and olive oil for a more rustic texture.
How strong is the garlic flavor?
Skordalia has a bold garlic flavor. You can adjust the garlic amount to taste or let the puréed garlic sit for a few minutes to mellow its intensity.
What can I serve with skordalia?
It pairs well with pita bread, grilled meats, fried fish, roasted vegetables, or as a spread on sandwiches.
Can I make skordalia ahead of time?
Yes! Skordalia actually tastes better after a few hours as the flavors meld together. Store it in the fridge and let it come to room temperature before serving.
Can I use a different type of potato?
Russet or Yukon gold potatoes work best, but you can also use red potatoes or even sweet potatoes for a unique twist.
Is skordalia vegan?
Yes! The traditional recipe is naturally vegan, using only plant-based ingredients.
Why is my skordalia too thick?
If the skordalia is too thick, add a bit of reserved potato cooking water or extra olive oil to achieve a smoother consistency.
Can I add dairy to skordalia?
Some variations include Greek yogurt or a bit of butter for extra richness, but it's not traditional.
Does skordalia need to be refrigerated?
Yes, store it in the fridge, but let it sit at room temperature before serving for the best texture and flavor.
Conclusion
Skordalia is a simple yet flavorful Greek garlic dip that adds a Mediterranean touch to any meal. With its creamy texture and bold taste, it's perfect for dipping, spreading, or pairing with your favorite dishes. Try making this easy recipe for your next gathering and enjoy a taste of Greece at home!
Easy Skordalia (Greek Garlic Dip)
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Skordalia is a traditional Greek garlic dip made with creamy mashed potatoes, olive oil, and lemon juice. This rich and velvety dip has a bold garlic flavor and is perfect for pairing with pita bread, fried fish, or roasted vegetables. Naturally dairy-free and vegan, skordalia is an easy and flavorful Mediterranean appetizer you can make in just 35 minutes.
Ingredients
- 2 large russet or Yukon gold potatoes, peeled and cut into 2–3 inch pieces
- 4–6 cloves garlic, minced (adjust to taste)
- ¼ cup fresh lemon juice (or white wine vinegar)
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Cook the Potatoes:
- Place peeled and cut potatoes in a pot of cold, salted water.
- Bring to a boil over medium-high heat and cook until fork-tender (about 15–20 minutes).
- Drain the potatoes, reserving some of the cooking water, and let them cool slightly.
2. Prepare the Garlic Mixture:
- In a food processor, combine minced garlic and lemon juice.
- Process until the garlic is finely puréed.
- Let the mixture sit for a few minutes to mellow the garlic's pungency.
3. Blend the Ingredients:
- Add the cooked potatoes to the food processor with the garlic mixture.
- Pulse to combine, gradually adding olive oil in a steady stream while processing until smooth.
- If too thick, add a tablespoon of reserved potato cooking water at a time to reach desired consistency.
4. Season and Serve:
- Season with salt and freshly ground black pepper to taste.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
- Serve at room temperature or chilled with pita bread, fried fish, or roasted vegetables.
Notes
- Adjusting Garlic Strength: Let puréed garlic sit for a few minutes to mellow the intensity.
- Consistency Tip: If too thick, use reserved potato cooking water or extra olive oil.
- Make-Ahead: Skordalia tastes better after a few hours as flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
