Classic Greek Skordalia: Garlicky Potato Dip Two Ways
Skordalia is a beloved Greek garlic dip, creamy and rich with olive oil, perfect with fried fish or as a meze.
- Prep10 min
- Cook15 min
- Total25 min
- DifficultyEasy
- Servings8
This classic Greek dip is a staple on every taverna table, known for its bold garlic flavor and velvety texture. Made with just a few simple ingredients, it's surprisingly easy to prepare at home.
Here, we offer two versions: one with boiled potatoes for a lighter, fluffier result, and another with a richer, more intense garlic punch. Both are delicious, so choose based on your mood or what you're serving.
Ingredients
Servings
Converted amounts are rounded.
Method
- Peel the potatoes, cut them into cubes, and boil in salted water until tender, about 15-20 minutes.
- Drain the potatoes well, then mash them with a potato masher or a hand mixer until fairly smooth.
- In a food processor, combine the garlic cloves with a pinch of salt and a few drops of olive oil. Process until a paste forms.
- With the processor running, add half of the olive oil in a steady stream and continue mixing until well incorporated.
- Transfer the garlic paste to the mashed potatoes and stir with a wooden spoon to combine.
- Gradually pour in the remaining olive oil in a thin stream, mixing constantly until the oil is fully absorbed and the mixture is creamy.
- Season with a splash of red wine vinegar or lemon juice, adjust salt to taste, and mix well before serving.
💡 Tips
- For a smoother texture, use a food processor for the potatoes as well, but be careful not to overmix or they may become gluey.
- If the dip is too thick, add a tablespoon of cold water or more olive oil to loosen it.
- Serve chilled or at room temperature with crusty bread, fried fish, or raw vegetables.
Inspired by a recipe from Olive Tomato