Skordalia Greek Garlic Dip Recipe
Skordalia Greek Garlic Dip is the secret weapon in my kitchen when I really want to wow friends and family with something surprisingly simple yet bursting with flavor. Creamy, garlicky, and luxuriously smooth, this classic Greek dip is made from everyday ingredients that come together in the most magical way. Whether you’re dolloping it over grilled meats, using it as a centerpiece for veggies, or just swiping it up with fluffy pita, skordalia truly delivers on all fronts. Let’s roll up our sleeves and dive into this zesty Mediterranean favorite!
Ingredients You’ll Need
The beauty of Skordalia Greek Garlic Dip lies in its simplicity: a handful of pantry staples—each playing a crucial part in the dip’s signature flavor and creamy texture. Don’t skip or swap any ingredients unless noted, because every element makes a difference.
- Russet potatoes (1 pound, peeled and cut into chunks): Potatoes form the incredibly smooth, velvety base that soaks up all the other flavors beautifully.
- Garlic cloves (4–6, to taste): The star of the show—fresh, bold garlic brings that unmistakable kick skordalia is famous for. Adjust the amount for your ideal level of zing!
- Extra virgin olive oil (1/4 cup): Adds a fruity richness and helps create a luscious, spreadable texture that’s just irresistible.
- Red or white wine vinegar (2 tablespoons): Provides a bright tang that balances out the garlic and brings the whole dip to life.
- Cold water (1/4 cup, as needed): Just enough to thin the dip until it’s perfectly smooth and scoopable.
- Salt (to taste): A pinch or two elevates all the other flavors—taste and adjust!
- Optional chopped parsley or olives (for garnish): A sprinkle of fresh parsley or a few briny olives makes every bowl pretty and party-ready.
How to Make Skordalia Greek Garlic Dip
Step 1: Cook the Potatoes
Start by bringing a big pot of salted water to a boil, then toss in your peeled and chunked russet potatoes. Let them simmer gently for about 15 to 20 minutes, or until they’re truly fork-tender—you want them to practically fall apart when poked. Drain thoroughly so your dip doesn’t turn out watery, and let them cool for just a few minutes so they’re easy to handle but still warm (this is key for the creamiest texture).
Step 2: Mash to Perfection
Now, transfer the warm potatoes to a large mixing bowl or directly into your food processor. Mash them up until they’re mostly smooth—you can go rustic with a potato masher or super silky with a food processor, depending on your mood. Warm potatoes soak up flavor so much better!
Step 3: Add the Garlic and Flavors
Toss in your garlic cloves (use more or less depending on your garlic-lovin’ level), pour in the olive oil and vinegar, and blend or mash everything together until fully combined. The mixture will transform into something creamy and fragrant, with that signature garlic punch.
Step 4: Adjust Consistency
If your Skordalia Greek Garlic Dip looks a bit dense, don’t worry! Drizzle in cold water, a tablespoon at a time, blending or stirring between additions, until you reach your perfect, dreamy spreadable consistency. This step is all about personal preference: some like it thick and chunky, others silky and pourable.
Step 5: Season and Finish
Season the finished dip with salt, give it a final taste for balance, and adjust anything you like (more garlic, olive oil, or vinegar, if you dare). Transfer the Skordalia Greek Garlic Dip to a pretty bowl, top with a scatter of parsley or a few olives, and set aside either at room temperature or in the fridge until you’re ready to serve.
How to Serve Skordalia Greek Garlic Dip
Garnishes
Fresh chopped parsley is a classic, adding a burst of color and a hint of herbal brightness that really makes Skordalia Greek Garlic Dip come alive. If you want to up the salty, savory factor, a few Kalamata olives or a drizzle of high-quality olive oil on top doesn’t hurt. Presentation matters as much as taste here!
Side Dishes
Pair your Skordalia Greek Garlic Dip with pillowy pita bread, crisp raw veggies (think carrots, cucumbers, radishes), or as a vibrant condiment alongside grilled fish, shrimp, or juicy lamb kebabs. It’s a star companion in any mezze spread, guaranteed to disappear first!
Creative Ways to Present
Try spooning Skordalia Greek Garlic Dip into little jars for individual servings, or swirling it onto a large platter with heaps of roasted vegetables and torn bread. It even moonlights as a sandwich spread or a sauce for roasted potatoes. You’re only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
If you have any Skordalia Greek Garlic Dip left after your gathering, lucky you! Just scoop it into an airtight container and pop it in the fridge. It’ll keep fresh for up to three days, and the flavors actually intensify overnight, becoming even more delicious by round two.
Freezing
While it’s best enjoyed fresh, you can freeze Skordalia Greek Garlic Dip in small portions if needed. Place it in freezer-safe containers, pressing plastic wrap directly onto the surface to minimize air exposure. Defrost in the fridge overnight before using.
Reheating
Skordalia is typically served cool or at room temp, so no reheating required! But if it’s straight from the fridge and a bit too stiff, just let it sit out for 20–30 minutes before serving, or give it a gentle stir with a splash of water or olive oil to restore its creamy texture.
FAQs
What does Skordalia Greek Garlic Dip taste like?
This dip bursts with robust garlic flavor, offset by velvety potatoes, tangy vinegar, and fruity olive oil. The combination creates a lively, zesty spread that hits all the right notes—creamy, punchy, and utterly addictive.
Can I make Skordalia with something other than potatoes?
Absolutely! You’ll find Greek households that swear by swapping potatoes for day-old bread soaked and squeezed dry, making the dip a bit lighter and airier. Feel free to experiment and find your favorite texture.
How can I make Skordalia Greek Garlic Dip less spicy?
If you prefer a milder dip, use fewer garlic cloves or briefly blanch them in boiling water to take away some of their bite. Tasting as you go will help you find the perfect level for your crowd.
Is this recipe vegan and gluten-free?
Yes, when made with just potatoes, Skordalia Greek Garlic Dip is both naturally vegan and gluten-free! Just skip any bread accompaniments if you’re serving gluten-free guests and opt for raw veggies or gluten-free crackers for dipping.
Can I make Skordalia ahead of time for a party?
Definitely! Make it up to two days ahead and store covered in the fridge. The dip actually tastes better the next day as the flavors meld—just give it a quick stir and maybe a drizzle of olive oil before bringing it to the table.
Final Thoughts
If you’ve never tried your hand at homemade Skordalia Greek Garlic Dip, this is your sign to start! With its bold, swoon-worthy flavor and cozy, creamy texture, it’s sure to become a staple in your appetizer rotation. Invite some friends over, serve it up, and prepare for rave reviews!
Print
Skordalia Greek Garlic Dip Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
Skordalia is a classic Greek garlic dip that is creamy, flavorful, and perfect for serving as an appetizer or condiment. This vegan and gluten-free recipe features mashed potatoes blended with garlic, olive oil, and vinegar for a bold and delicious flavor.
Ingredients
Potato Mixture:
- 1 pound russet potatoes, peeled and cut into chunks
Garlic Blend:
- 4–6 garlic cloves (to taste)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red or white wine vinegar
- 1/4 cup cold water (as needed)
- Salt to taste
Optional Garnish:
- Chopped parsley or olives
Instructions
- Boil the Potatoes: Boil the potatoes in salted water until very tender, about 15 to 20 minutes.
- Mash Potatoes: Drain and let them cool slightly. In a food processor or with a potato masher, mash the warm potatoes until mostly smooth.
- Blend Garlic Mixture: Add the garlic, olive oil, and vinegar. Blend or mash until fully combined and creamy.
- Adjust Consistency: Add water a tablespoon at a time until the dip reaches your desired consistency.
- Season and Garnish: Season with salt to taste. Transfer to a serving bowl and garnish with parsley or olives if desired.
- Serve: Serve at room temperature or chilled with pita bread, raw vegetables, or as a condiment with grilled meats or fish.
Notes
- For a more traditional variation, you can use day-old bread (soaked and squeezed) instead of potatoes.
- Adjust garlic to your preferred intensity—Greek skordalia is known for its bold garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Blending
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
