Skordalia Potato and Garlic Dip
Elevate your appetizer game with Skordalia, a traditional Greek potato and garlic dip that’s as bold in flavor as it is creamy and comforting. Made with tender russet potatoes, pungent garlic, fruity extra virgin olive oil, and a splash of tangy wine vinegar, this dip strikes the perfect balance between zesty and savory. Its silky texture comes together effortlessly with simple pantry staples, making it an approachable yet sophisticated choice for entertaining or weeknight meals. Serve this versatile Mediterranean dip warm or at room temperature alongside crusty bread, grilled veggies, or succulent seafood for an authentic taste of Greece that’s sure to impress. Plus, it’s naturally vegan and gluten-free, making it an inclusive addition to any gathering.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 4 pieces Garlic cloves
- 120 milliliters Extra virgin olive oil
- 2 tablespoons Red or white wine vinegar
- 1 teaspoon Salt
- 0.25 teaspoons Ground black pepper
- 60 milliliters Warm water
Instructions
Peel the potatoes and cut them into even chunks to ensure they cook evenly.
Place the potatoes in a medium-sized pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and cook the potatoes until tender, about 15-20 minutes. To test doneness, insert a fork—if it slides in easily, they're ready.
While the potatoes are cooking, peel the garlic cloves. Mince them finely or crush them into a paste using a mortar and pestle.
Drain the cooked potatoes and return them to the pot. Allow them to sit for a minute so any residual moisture evaporates.
Mash the potatoes using a potato masher or pass them through a potato ricer for a smoother texture. Transfer them to a mixing bowl.
Gradually add the garlic, olive oil, and vinegar to the warm mashed potatoes, stirring constantly to incorporate. The mixture should become creamy and smooth.
Season with salt and ground black pepper. Adjust flavor by adding more vinegar for tanginess or water to achieve your desired consistency.
Serve the Skordalia warm or at room temperature with bread, grilled vegetables, or fish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2434 mg | 106% | |
| Total Carbohydrate | 114.4 g | 42% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2878 mg | 61% | |
*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.
