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
Scale
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
