Name: Easy Skordalia (Greek Garlic Dip) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 cups peeled and boiled russet potatoes (about 2 medium potatoes); 4 cloves garlic, minced; 1/3 cup extra virgin olive oil; 2 tablespoons white wine vinegar or lemon juice; 1/4 teaspoon salt; 2 tablespoons cold water (more as needed); Chopped parsley or olives for garnish (optional)

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If you’re looking for a big burst of Mediterranean flavor that’s delightfully simple to make, Easy Skordalia (Greek Garlic Dip) is exactly the dip to dive into! This vibrant classic layers creamy potatoes with a lively punch of garlic, rich olive oil, and a pop of lemon or vinegar. It’s the kind of appetizer that catches everyone by surprise: velvety, tangy, and intensely garlicky (in the best possible way). Whether you serve it alongside roasted veggies, warm pita, or even tucked onto a meze table with friends, Easy Skordalia (Greek Garlic Dip) is always the first to vanish. Let’s unlock all the secrets of making and serving this Greek favorite right at home.

Easy Skordalia (Greek Garlic Dip) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this dip plays its own starring role — and you only need a handful! Each one brings something special, from smoothness to brightness and, of course, that one-of-a-kind garlic zing that defines Easy Skordalia (Greek Garlic Dip).

Russet potatoes (2 cups, about 2 medium): These give the dip its creamy base and signature fluffy texture.
Garlic cloves (4, minced): Fresh garlic is essential — it’s the heart of this dip, bringing depth and fiery flavor.
Extra virgin olive oil (1/3 cup): Blends everything together and adds a glorious, fruity richness.
White wine vinegar or lemon juice (2 tbsp): For brightness and just the right tang to balance the richness of the potatoes and oil.
Salt (1/4 teaspoon): Enhances all the flavors; you can adjust to taste later on.
Cold water (2 tablespoons or as needed): Helps you achieve that ideal, creamy consistency — don’t skip it!
Chopped parsley or olives (for garnish, optional): Brings a pop of color and a hint of extra flavor on top.

How to Make Easy Skordalia (Greek Garlic Dip)

Step 1: Boil the Potatoes

Begin by peeling and cutting your russet potatoes into chunks. Pop them in a pot of salted water and boil until they’re fork-tender, about 15 to 20 minutes. This ensures your base for the Easy Skordalia (Greek Garlic Dip) turns out perfectly smooth and not lumpy.

Step 2: Drain and Cool

Once they’re beautifully soft, drain the potatoes thoroughly and let them cool for a minute or two. A little bit of cooling keeps the dip from turning gummy later. Give the potatoes a rough mash to release their steam.

Step 3: Mash or Process

Transfer the potatoes to a food processor or a large mixing bowl. For a classic, ultra-creamy Easy Skordalia (Greek Garlic Dip), I love using a food processor or hand mixer. Pulse or mash until the texture is silky with no big lumps remaining.

Step 4: Add Garlic, Acid, and Salt

Now, add all that minced garlic, along with the vinegar or lemon juice and a touch of salt. These bring zesty brightness and classic Skordalia heat to every bite. Give it all a good mix or blitz to combine thoroughly.

Step 5: Drizzle in Olive Oil

While mixing or with the food processor running, slowly drizzle in the extra virgin olive oil. This step is the magic — it transforms your mixture into a creamy, dreamy dip. The olive oil emulsifies, making the Easy Skordalia (Greek Garlic Dip) impossibly fluffy and luscious.

Step 6: Adjust Consistency

Add cold water, a tablespoon at a time, until you reach your preferred consistency. Some like it thick for dipping, others prefer it a little softer for spreading. Taste and tweak with a pinch more salt or a dash of vinegar if you crave more zing.

Step 7: Chill and Serve

For the best flavor, chill your Easy Skordalia (Greek Garlic Dip) for at least 30 minutes. When ready, garnish with chopped parsley or briny olives before serving. Now you’re ready to dive in!

How to Serve Easy Skordalia (Greek Garlic Dip)

Garnishes

A simple sprinkle of chopped parsley or a handful of black or green olives instantly brings vibrancy to your dip. Fresh herbs add a lovely aroma and color, while olives give you just a hint of Mediterranean brininess — it’s a finishing touch that says homemade and inviting.

Side Dishes

Easy Skordalia (Greek Garlic Dip) is a fantastic co-star for so many dishes! Serve it with warm pita, toasted baguette, or crispy fried fish for classic Greek appeal. It also shines nestled alongside roasted vegetables, grilled meats, or even crunchy crudité for a gluten-free party platter.

Creative Ways to Present

For a show-stopping appetizer, dollop Skordalia in a shallow bowl and swirl it with a spoon before drizzling a little extra olive oil on top. Nestle in a few olives, fresh herbs, or even scatter some lemon zest. Try serving individual portions in small jars or on cucumber rounds for bite-sized, ready-to-grab snacks.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Easy Skordalia (Greek Garlic Dip), simply cover it tightly and refrigerate. It will keep for up to 3 days, and actually gets a bit more flavorful as the garlic continues to infuse the potatoes and oil. Give it a good stir before serving again.

Freezing

Freezing is possible, though the texture will change a bit. Place cooled dip in an airtight, freezer-safe container and freeze for up to one month. Thaw overnight in the fridge, and be prepared to stir vigorously to bring it back together. You can add a splash of lemon juice or olive oil to freshen the dip after thawing.

Reheating

Easy Skordalia (Greek Garlic Dip) is best enjoyed chilled or at room temperature, so there’s no real need to reheat! If it firms up too much in the fridge, let it sit out briefly and stir in a spoonful of water or olive oil until creamy again.

FAQs

Can I use a different type Appetizer, Dip

Yes! Russets yield the fluffiest texture, but Yukon Golds work beautifully and bring a slightly buttery flavor. Just avoid waxy potatoes like red or new potatoes, as they won’t mash quite as smoothly.

Is Easy Skordalia (Greek Garlic Dip) spicy from all the garlic?

It’s definitely zippy, but the sharpness mellows a bit as it sits. If you’re sensitive to raw garlic, start with half the amount, then add more to taste after blending.

Can I make this recipe without a food processor?

Absolutely! A potato masher and a little elbow grease will do the trick. For extra smoothness, a hand mixer works great, or you can even use a sturdy whisk for a chunkier, rustic dip.

What else can I serve with Skordalia?

Besides the obvious pita and veggies, try pairing Easy Skordalia (Greek Garlic Dip) with grilled shrimp, as a spread on sandwiches, or alongside roasted lamb for a twist on Greek comfort food.

Can I substitute bread for potatoes in this recipe?

Classic Skordalia sometimes uses bread soaked in water instead of, or alongside, potatoes. It creates a lighter, slightly tangy dip — try replacing half the potatoes with day-old bread for a new spin!

Final Thoughts

Few appetizers are as memorable and inviting as Easy Skordalia (Greek Garlic Dip). With just a handful of humble ingredients, you have a zesty, creamy dip that brings a whole lot of sunshine and Greek spirit to the table. So grab some potatoes and garlic, gather your favorite people, and see just how quickly this dish disappears — you’ll want to make it again and again!

Easy Skordalia (Greek Garlic Dip) Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Easy Skordalia recipe is a classic Greek garlic dip that’s creamy, flavorful, and perfect for dipping veggies or spreading on pita bread. Made with boiled potatoes, garlic, olive oil, and a touch of vinegar, this vegan and gluten-free dip is a must-try for any Mediterranean food lover.

Ingredients

Scale

Potato Mixture:

2 cups peeled and boiled russet potatoes (about 2 medium potatoes)

Garlic Mixture:

4 cloves garlic, minced

Additional Ingredients:

1/3 cup extra virgin olive oil
2 tablespoons white wine vinegar or lemon juice
1/4 teaspoon salt
2 tablespoons cold water (more as needed)
Chopped parsley or olives for garnish (optional)

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Instructions

Boil the Potatoes: Boil the peeled potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
Mix the Ingredients: In a food processor or large mixing bowl, mash the potatoes until smooth. Add the minced garlic, vinegar or lemon juice, and salt.
Add Olive Oil: Slowly drizzle in the olive oil while mixing until the dip becomes creamy and fluffy.
Adjust Consistency: Add cold water, a tablespoon at a time, to reach desired consistency. Taste and adjust salt or vinegar if needed.
Serve: Serve chilled or at room temperature, garnished with parsley or olives if desired.