Classic Greek Skordalia (Potato & Garlic Dip)
A rich and creamy Greek potato dip loaded with garlic, perfect as a meze or side dish.
- Prep10 min
- Cook30 min
- Total40 min
- DifficultyEasy
- Servings8
Skordalia is one of the most beloved dips in Greek cuisine, known for its bold garlic flavor and velvety texture. Made with humble ingredients like potatoes, garlic, olive oil, and vinegar, it comes together quickly and is incredibly satisfying.
This version keeps things traditional, with boiled potatoes as the base and plenty of raw garlic for a punchy kick. Serve it alongside fried fish, on crusty bread, or as part of a meze spread – it’s always a crowd-pleaser.
Ingredients
Servings
Converted amounts are rounded.
Method
- Wash the potatoes thoroughly, then peel them and cut them into large chunks. Place them in a large saucepan, cover with cold water, and bring to a boil. Reduce the heat to a gentle simmer and cook for about 30 minutes, until the potatoes are very tender.
- While the potatoes are cooking, reserve about 1/2 cup of the cooking water. Drain the potatoes in a colander and set them aside to cool slightly – they should still be hot when you proceed.
- In a food processor, combine the reserved potato water, garlic cloves, red wine vinegar, and salt. Blend until the garlic is finely broken down and the mixture is smooth.
- Add the hot potatoes to the food processor and pulse to combine. Then, with the motor running, slowly drizzle in the olive oil – a little at a time, as if making mayonnaise – until the oil is fully incorporated and the skordalia is smooth and creamy.
- Taste and adjust the seasoning if needed. If you prefer a milder garlic flavor, you can briefly boil the peeled garlic cloves in a little milk for 5 minutes before adding them to the food processor.
- If you don’t have a food processor, you can mash the potatoes with a fork and whisk the other ingredients in by hand – the result will be a bit chunkier but still delicious.
- Serve the skordalia as a dip with toasted bread or pita chips, or as a side dish alongside fried fish or grilled vegetables.
💡 Tips
- For a smoother skordalia, use a food processor; for a slightly chunky texture, mash by hand.
- If you find the garlic too strong, boil the cloves in milk for 5 minutes before using.
- The potatoes must be hot when you blend them – cold potatoes will make the dip lumpy and hard to combine.
Inspired by a recipe from My Greek Dish