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)
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.
Notes
- For a smoother texture, use a food processor or hand mixer.
- Traditionally served with fried fish, roasted vegetables, or warm pita.
- You can substitute half the potatoes with soaked bread for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip
- Method: Stovetop, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
