Skordalia Greek Potato Garlic Dip
Creamy, bold, and packed with Mediterranean flavor, Skordalia is a classic Greek potato garlic dip that’s sure to elevate your appetizer spread. Made with silky russet potatoes, vibrant extra virgin olive oil, and an irresistible blend of garlic, white wine vinegar, and fresh lemon juice, this dip strikes the perfect balance between tangy and savory. The recipe includes a clever technique of blanching the garlic to mellow its sharpness, allowing the creamy mashed potatoes to harmonize beautifully with the garlicky punch. Serve it as a flavorful dip for crusty bread or pita, or use it as a zesty side to complement grilled meats, fish, or roasted vegetables. Naturally vegan and easy to prepare in under 40 minutes, this versatile dish is a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 5 large Garlic cloves
- 0.5 cup Extra virgin olive oil
- 2 tablespoons White wine vinegar
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Water (optional, for thinning)
Instructions
Peel the potatoes and cut them into evenly sized chunks for even cooking.
Place the potato chunks in a medium pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes are cooking, peel the garlic cloves. To reduce their pungency, blanch the garlic by boiling them in water for 2 minutes, then draining and cooling.
Once the potatoes are cooked, drain them well and return them to the pot. Allow them to steam dry for 2-3 minutes.
Using a potato masher or ricer, mash the potatoes until they are smooth. Avoid overworking them to keep the texture creamy.
In a food processor or mortar and pestle, blend the blanched garlic with the olive oil, white wine vinegar, lemon juice, salt, and pepper until a smooth paste forms.
Gradually fold the garlic mixture into the mashed potatoes, mixing well with a wooden spoon or spatula.
Taste and adjust seasoning if needed. If the mixture is too thick, add 1-2 tablespoons of water to thin it out to your preferred consistency.
Transfer the Skordalia to a serving dish and drizzle with a little extra olive oil. Optionally, garnish with chopped parsley or crushed walnuts.
Serve immediately with crusty bread, pita, or as a side to grilled meats, fish, or roasted vegetables. It can also be served at room temperature.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 106% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.3 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3532 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
