Skordalia Recipe (Greek Potato and Garlic Dip)

This is skordalia, a popular Greek potato and garlic dip that’s creamy, garlicky, and bursting with flavors. This traditional Greek potato dip recipe comes together with potatoes, garlic, olive oil, a touch of citrus, and simple seasonings.

 

If you love Mediterranean cuisine, chances are you’re in love with Greek recipes. From keftedes and spanakopita, to chicken souvlaki with some tasty classic Greek salad, every dish is made with fresh ingredients—and today’s recipe, skordalia (Greek potato and garlic dip), is no exception. Made with potatoes and garlic, this dip is a perfect addition to your collection of Greek recipes!

Skordalia is more than just a dip; it’s a flavorful option that can also be served as a tangy side dish alongside your favorite meals. It even reminds me of other garlicky dips and spreads like toum and aioli, though each has its own unique flavor and character.

What is Skordalia?

Skordalia, skordhalia, or skorthalia (spellings vary) is a traditional Greek purée or dip made with garlic and a base of potatoes, almonds, or soaked stale bread. Olive oil is usually added to give it a smooth texture and enhance the flavor, while a touch of vinegar or lemon juice adds a bit of acidity. Greek cuisine has so many delicious dips—be sure to check out tirokafteri (spicy feta dip) and melitzanosalata for more inspiration.

The Greeks usually serve skordalia dip with fried cod or boiled beets. However, we love having it on its own or maybe with some bread. Just like toum, this Greek dip is very garlicky, so be sure to be generous with the garlic!

Skordalia Ingredients

• Potatoes: You can use either Russets or Yukon Gold, as they result in a creamy texture and are perfectly delicious for this recipe.
• Garlic: It is the star of the show! It adds a pungent and bold flavor to the dip. Avoid using re-minced garlic or garlic powder as they won’t deliver the same bold flavor.
• Olive Oil: Use good-quality extra virgin olive oil. Be careful not to use just any kind, as it is the key to skordalia’s smooth texture and nutty flavor.
• Citrus: You can incorporate either fresh lemon juice or white vinegar for a blast of acidity in this Greek garlic dip.
• Salt and Pepper: These two ingredients are essential for balancing the flavors and adding an extra pop.

How to Make Greek Skordalia Recipe

Prepare the potatoes: Wash and peel the potatoes, then cut them into smaller pieces. Place the potatoes in a pot, cover with water and add a generous pinch of salt. Place over medium high heat and bring it to a boil. Boil the potatoes until they’re fully cooked. Once cooked, drain them and let them cool for about 5 minutes.

Prepare the garlic mixture: Grate the garlic and mix it with the olive oil, lemon juice, salt and pepper.

Mash the potatoes: Mash the boiled potatoes well. Then, add the olive oil and garlic mixture to the potatoes. Stir until everything is fully combined and smooth.

Serve: Transfer skordalia to a serving plate and top with more olive oil and if desired,, some chopped herbs.

How to Serve Skordalia 

Skordalia is a very versatile dish that goes really well with various foods. Here are some serving suggestions:

With Fried Cod: This Greek potato and garlic dip can be served at room temperature. Skordalia is traditionally served alongside crispy fried cod, making for a delicious and classic pairing.

With Vegetables: You can also enjoy this Greek potato and garlic dip with fried or roasted veggies, or even boiled beets.

Part of Mezze: Skordalia can be added alongside other traditional mezze platters such as tzatziki , melitzanosalata, or tirokafteri.

How to Store Leftovers

If you have skordalia leftovers, it’s best to store them in an airtight container and keep it in the fridge for 2-3 days. Due to the garlic, the flavor of skordalia will intensify the longer it stays in the fridge. I don’t recommend freezing skordalia as the favor and texture would change after thawing.