Description
This Easy Skordalia recipe is a traditional Greek garlic dip that’s creamy, flavorful, and perfect for serving with bread, pita, or vegetables. Made with potatoes, garlic, olive oil, and vinegar, it’s a simple and versatile dish that can be enjoyed as an appetizer or side.
Ingredients
Scale
Potato Mixture:
- 1 pound russet potatoes, peeled and cut into chunks
Garlic Mixture:
- 6 cloves garlic, minced
Additional Ingredients:
- 1/3 cup olive oil
- 1/4 cup white wine vinegar or lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnish: chopped parsley or extra olive oil drizzle
Instructions
- Cook Potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook until very tender, about 15–20 minutes. Drain well and return to the pot to remove excess moisture.
- Mash Potatoes: Mash the potatoes until smooth.
- Combine Ingredients: Add minced garlic, olive oil, vinegar or lemon juice, salt, and pepper, mixing until fully combined and creamy.
- Adjust Seasoning: Adjust seasoning to taste.
- Serve: Transfer to a serving bowl and garnish with parsley or a drizzle of olive oil if desired. Serve at room temperature or chilled with bread, pita, or vegetables.
Notes
- For a nuttier flavor, replace half of the potatoes with 1/2 cup blanched almonds or walnuts, blending them with the garlic before adding to the potatoes.
- Skordalia can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dip, Side Dish
- Method: Boiling, Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
