Skordalia Recipe (Greek Garlic and Potato Dip)

Skordalia is a Greek garlic and potato dip. It is made. with a thick base of potatoes and is flavored with garlic and a few other simple ingredients. It’s incredibly easy to make and you can make it with only a handful of ingredients so you can even whip it up with a few things in your pantry.

❤️ Why You’ll Love Skordalia

• Quick: Make this skordalia recipe in only 20 minutes, it’s so easy and quick
• Less Than 10 Ingredients: This recipe uses less than 10 ingredients to make, and they’re all simple ingredients you probably have on hand right now
• Comforting: I find this dip so dang comforting. I mean, anything with potatoes as the base is a comfort food

🍲 Ingredients

Russet Potatoes – For this dip I used russet potatoes. Russets are best for mashed potatoes because of their high starch content. However, if you don’t have Russet, Idaho and Yukon Gold will work too.

Garlic – The key ingredient in this recipe (aside from the potatoes) is the garlic and you’ll notice there is a lot of garlic in this recipe. Do not add less, you want the sharp flavor of the garlic to come through your potato base in this recipe. I promise it’s so good. A benefit of all the garlic? It’s a great immunity-building ingredient for cold and flu season.

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👩‍🍳 How to Make Skordalia

1. Bring a large pot of water to a boil and cook your potatoes until very soft and fork-tender.
2. Drain the potatoes and add them back into the pot.
3. Add the minced or pressed garlic, olive oil, water, red wine vinegar, salt, and cracked black pepper to the pot with the potatoes.
4. Mash the potatoes with the added ingredients until everything is thoroughly incorporated and mainly smooth.
5. Transfer the Skordalia to a serving dish, garnishing with fresh oregano and drizzled olive oil. 
6. Enjoy immediately after with toasted sourdough bread, our pita bread recipe, fresh vegetables, or as a side dish with fish like cod salmon, or trout.

🪄 Tips and Tricks

• Rinse Potatoes: Rinse your potatoes before and after you cook them. This can help remove some of the starch and give your potato base a better consistency
• Garlic: You want your skordalia to be garlicy! Use the 6 cloves, but if you are sensitive to garlic you can use less. Roasted garlic can also be great in this dip as well, but you’ll want to use more (around 10 cloves) since it’s not as strong
• Let It Sit: Once you make the dip, let it sit for a bit as the flavors will really marinate together and become even tastier

🗒 Variations

I have seen a few variations of this traditional dip. If you want to get creative, you can try substituting the mashed potatoes for mashed sweet potatoes, or mashed beets, or a combination of both. You can also blend things like spinach or kale into your potatoes/dip for some added veggies.

🗒 Best served with

• Fluffy Greek Pita
• No-Knead Bread
• Oven-Baked Fish and Tomatoes
• Salmon Kebabs

👝 How to Store Leftovers

Store leftovers (if there are any) in the fridge in an airtight container for 4 – 5 days. You can also prep this in advance and store in the fridge until you are ready to serve.

🤔 Common Questions

Skordalia Recipe (Greek Garlic and Potato Dip)

5 from 2 votes

This Skordalia recipe is the most delicious, comforting Greek garlic and potato dip. You'll want to eat this with just about everything.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizers + Sides

Cuisine Greek

Servings 4 (or 6 ppl as an appetizer)

Calories 476 kcal

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Ingredients

  

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• 4 medium russet potatoes peeled and diced
• 6 medium garlic cloves minced and pressed
• 1/2 cup olive oil
• 1/2 cup water
• 3 tbsp red wine vinegar
• 2 tsp salt
• dash of cracked black pepper
• extra olive oil, to garnish
• fresh oregano, to garnish

Instructions

 

• Bring a large pot of water to a boil and cook your potatoes until very soft and fork-tender.
• Drain the potatoes and add back into the pot.
• Add the minced or pressed garlic, olive oil, water, red wine vinegar, salt, and cracked black pepper to the pot with the potatoes.
• Mash the potatoes with the added ingredients until everything is thoroughly incorporated and mainly smooth.
• Transfer the Skordalia to a serving dish, garnishing with fresh oregano and drizzled olive oil. 
• Enjoy immediately after with toasted sourdough bread, our pita bread recipe, fresh vegetables or as a side dish with fish like cod or salmon or trout.

Video

Notes

• This dish is a BIG hit with invited guests! 
• Serve the Skordalia with anything you wish! It is traditionally served with cod but you could try it with our Fluffy Greek Pita Bread Recipe or fresh vegetables.
• Store in the fridge in an airtight container for 4 – 5 days.

Nutrition

Calories: 476kcal | Carbohydrates: 70.6g | Protein: 11.7g | Fat: 19.5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 13.4g | Sodium: 806.8mg | Fiber: 4.7g | Sugar: 2.2g

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