Skordalia – Greek Garlic Potato Dip a traditional Greek dip with bold, garlicky flavor and a luxuriously smooth texture, Skordalia is a rustic yet elegant addition to any Mediterranean table. Made from simple ingredients like mashed potatoes, olive oil, garlic, and vinegar, this classic meze delivers big taste with minimal effort. I like to serve it as a spread with crusty bread, a dip for vegetables, or alongside grilled fish.
Why You’ll Love This Recipe
I love how this recipe turns pantry staples into something so unique and full of character. The potatoes make it creamy without needing any dairy, and the garlic gives it that signature bold kick. It’s naturally vegan, gluten-free, and budget-friendly. Whether I’m serving a casual appetizer or a full Greek feast, Skordalia fits in beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound (about 450g) russet or Yukon gold potatoes, peeled and cubed
5–6 garlic cloves, minced (adjust to taste)
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar (or fresh lemon juice)
Salt, to taste
Cold water, as needed (for thinning)
Directions
I start by boiling the peeled and cubed potatoes in salted water until they’re fork-tender, about 15–20 minutes.
I drain them and return them to the hot pot for a minute to evaporate any excess moisture, then let them cool slightly.
Once slightly cooled, I mash the potatoes in a large mixing bowl or use a food processor until they’re smooth.
Then, I slowly incorporate the minced garlic, olive oil, and vinegar, alternating between each one as I continue mashing or processing.
Next I season it with salt and add a splash of cold water if it feels too thick.
I chill the dip before serving—it allows the flavors to settle and intensify. I like to serve it with pita, crusty bread, or roasted veggies.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories per serving: 180 kcal
Variations
Nutty twist: Sometimes I add a handful of ground walnuts or almonds for extra richness.
Bread-based version: Some traditional versions use day-old bread instead of potatoes for a slightly different texture.
Citrus punch: I swap vinegar for lemon juice when I want a brighter, tangier flavor.
Roasted garlic: For a milder, sweeter profile, I roast the garlic before adding it.
Herbed Skordalia: A sprinkle of chopped parsley or dill gives it a fresh finish.
Storage/Reheating
I store Skordalia in an airtight container in the fridge for up to 3 days. The flavors actually improve after sitting overnight. I stir it well before serving and, if needed, loosen it with a bit of cold water or olive oil. I don’t recommend reheating it—this dip is best served chilled or at room temperature.
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FAQs
What can I serve Skordalia with?
I usually pair it with warm pita, crusty bread, or fresh-cut vegetables. It’s also perfect with grilled fish or roasted beets, a classic Greek combo.
Can I make Skordalia ahead of time?
Yes, I often make it a day ahead. The garlic flavor deepens overnight, making it even better.
Is Skordalia supposed to be thick or thin?
It’s typically thick and spreadable, but I adjust the consistency by adding a little cold water if I want it creamier.
Can I use a blender instead of a food processor?
I can use a blender, but I need to be careful not to overblend, or the potatoes might turn gluey. Mashing by hand works just as well.
Is Skordalia gluten-free?
Yes, this version is naturally gluten-free since it uses potatoes. I just make sure to serve it with gluten-free sides if needed.
Conclusion
Skordalia is one of those timeless recipes that proves simple ingredients can create something extraordinary. Whether I’m hosting a dinner party or just craving a bold dip, this Greek classic always satisfies. It’s hearty, flavorful, and a beautiful taste of the Mediterranean—straight from my kitchen to the table.
📖 Recipe:
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Skordalia – Greek Garlic Potato Dip
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Vegan
Description
Skordalia is a traditional Greek garlic potato dip with a creamy, smooth texture and bold garlicky flavor. Made with simple ingredients like potatoes, garlic, olive oil, and vinegar, it’s a naturally vegan and gluten-free appetizer perfect for spreading on bread or serving with vegetables and grilled fish.
Ingredients
1 pound (about 450g) russet or Yukon gold potatoes, peeled and cubed
5–6 garlic cloves, minced (adjust to taste)
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar (or fresh lemon juice)
Salt, to taste
Cold water, as needed (for thinning)
Instructions
- Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain the potatoes and return them to the hot pot for a minute to evaporate excess moisture. Let cool slightly.
- Mash the potatoes in a large mixing bowl or process in a food processor until smooth.
- Gradually add the minced garlic, olive oil, and vinegar, alternating as you mash or process.
- Season with salt to taste. Add a splash of cold water if the mixture is too thick.
- Chill before serving to allow the flavors to develop.
- Serve with pita, crusty bread, or roasted vegetables.
Notes
Add ground walnuts or almonds for extra richness.
Use day-old bread instead of potatoes for a traditional variation.
Swap vinegar with lemon juice for a tangier flavor.
Use roasted garlic for a milder, sweeter taste.
Add chopped parsley or dill for a fresh herbed twist.
Best served chilled or at room temperature; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
