Skordalia Recipe (Greek Potato and Garlic Dip)

This easy skordalia recipe is the absolute best Greek potato and garlic dip and absolutely packs a punch that is bursting with flavour. If you love dips that stand out, you’re going to love this one! It’s bold, with a creamy texture and made with simple ingredients that come together perfectly. Add this garlic lovers dip to your mezze platter and watch it disappear.

If you love lots of garlic and a beautiful potato base, this dip is definitely for you! But if your looking for other Greek dips, or something with not as much garlic, be sure to check out my other recipes!

Jump to:

• Why you will love this recipe
• Ingredients
• Preparation
• Step-by-step Instructions
• Top Tips
• Serving suggestions
• Variations
• Storage
• FAQ
• 📖 Recipe

Why you will love this recipe

• Packed with Flavour: If you’re after a dip with a good amount of garlic flavour, this one hits all the right notes with its bold, garlicky punch!
• Creamy Texture: The creamy potatoes and olive oil come together to create one of the smoothest and most satisfying Greek dips you’ll ever try.
• Adjustable: Don’t want to bad garlic breath? Use a little bit less garlic. Prefer a thinner dip? Add a splash of water until it’s just right. You really can’t go wrong with this!
• Perfect for Any Occasion: Add it to your mezze board, serve it as a side dish, or enjoy it as a snack with pita bread. Trust me, this skordalia dip is one of those Greek recipes that goes with anything!

Ingredients

Let’s take a look at the handful of ingredients that make this garlicky potato dip so good! As always, check the recipe card below for the exact amounts.

• Potatoes: I’m using kestrel potatoes, but feel free to choose what’s available to you, such as russet potatoes or Yukon gold. Any good quality potatoes will work and give you that starchy base for a silky, creamy texture.
• Garlic Cloves: A good amount of raw garlic cloves creates that bold, punchy garlic mixture that this traditional Greek dip is famous for.
• Fresh Lemon Juice: Brings brightness and a touch of citrus flavour that lifts the whole dip. We don’t use the lemon zest for this one.
• White Wine Vinegar: Adds a tangy kick that complements the citrus flavours of the lemon juice. If you don’t have it, swap it with red wine vinegar, but use a little less since it’s more intense. Or simply add a bit more lemon juice instead.
• Olive Oil: Use good-quality extra virgin olive oil as it’s a key ingredient in this recipe. It brings a rich flavour and smooth texture to the dip. You can also drizzle a little extra olive oil on top as a finishing touch.
• Salt & Black Pepper: We use a little salt in the cooking water and a little more to help the crushed garlic easily transform into a beautiful paste. Finally, a pinch of black pepper ties everything together perfectly.

Preparation

This Greek garlic dip is very easy to make, but here’s how to get yourself prepared and set up to make it as straightforward as possible!

• Wash and peel the potatoes: Even though we’re peeling them, washing removes any dirt or grit that could transfer when you’re cutting them. Cut the potatoes into quarters so they’re ready to boil.
• Clean your garlic cloves: Slice them in half lengthwise and remove the stems if you prefer.

Tools

• Grab your saucepan: A medium saucepan works perfectly, or use a large saucepan if you’re making a double batch.
• Pestle and mortar: For crushing the garlic into a smooth paste.
• Potato masher/ potato ricer: To get the perfect consistency for the potatoes.
• A Whisk: For mixing in the rest of the ingredients with the thick base of potatoes.
• Have a strainer ready: You’ll need it for draining the potatoes. Just remember to reserve a little water in case you want to thin the dip later.
• Pick a nice serving bowl: A final touch to make this beautiful dip look as good as it tastes.

Step-by-step Instructions

Follow these easy steps to whip up this delicious dip. Use the photos to guide you through and make each step even easier. If you need any more help, leave a comment and I’ll get back to you as soon as possible!

Cook and Mash the Potatoes

1. Add the potatoes to the pot: Place the peeled and quartered potatoes into a large pot and fill it with water and add your salt.
2. Bring to a boil: Place the pot on medium-high heat, bring the water to a boil, and cook for 15–30 minutes, or until the potatoes are very soft and fork tender.
3. Drain the potatoes: Drain the cooked potatoes well, but save a little water just in case you need it to thin the dip later.
4. Mash the potatoes: Transfer the drained potatoes to a mixing bowl and mash until smooth using a potato masher or potato ricer.
5. Let them cool: Allow the mashed potatoes to cool for a few minutes to release some steam. This step keeps the garlic flavour fresh when added next.

Prepare the Garlic Paste

1. Add the garlic and salt: Place your cleaned cloves of garlic into a mortar and pestle and add the salt. The salt helps break down the garlic more easily and releases its natural oils for a stronger flavour.
2. Crush to a smooth paste: Crush the garlic and salt together until you create a beautiful, creamy paste. By doing it this way, you get a much smoother texture that blends perfectly into the dip.

Bringing it all together and serving

1. Add the flavours: Add the garlic paste, lemon juice, white wine vinegar, and black pepper to the mashed potatoes. Start mixing everything with a whisk until well combined.
2. Drizzle in the olive oil: Gradually drizzle in the olive oil, whisking continuously as you go, until the mixture is smooth and creamy.
3. Taste and adjust: Taste and adjust the seasoning. If the skordalia feels a little too thick, add a splash of the reserved potato water to thin it out.
4. Serve it up: Transfer the skordalia to a nice serving bowl, drizzle with a little extra olive oil. Serve at room temperature or chilled, depending on your preference.

Top Tips

• Let the Potatoes Cool Slightly: Don’t rush! Letting the potatoes cool for a few minutes after mashing releases steam and keeps the garlic flavour bold and fresh.
• Use a Pestle and Mortar for the Garlic: Crushing the garlic with salt in a pestle and mortar creates a smooth paste that blends perfectly into the dip. Even a small food processor won’t achieve the same creamy consistency.
• Drizzle the Olive Oil Gradually: Whisk in the olive oil slowly for a smooth, velvety texture. Taking your time ensures the dip stays creamy and well mixed.
• Adjust the Consistency: If the skordalia feels too thick, add a splash of the reserved potato water to thin it out. But don’t overdo it, as this dip is meant to hold its shape!
• Smoother Texture: For a velvety, luxurious consistency, pass the skordalia through a fine strainer after mashing. Use the back of a large metal spoon to press the mixture through the strainer. This step takes a few minutes but makes it really smooth.
• Incorporate Fresh Herbs: For a nice garnish, chopped fresh parsley works great! It adds a pop of colour and a fresh flavour that complements the dip perfectly.

Serving suggestions

The good thing about this skordalia recipe is how versatile it is. Here are some of my favourite ways to enjoy it:

• Pita Bread: Start with the classic! Dip or spread this delicious sauce on some warm pita bread or put it inside Cypriot pita pockets and use it as garlic sauce when filling it with your favourites.
• Part of a Mezze Spread: Serve this as part of a mezze platter, alongside other Greek dips like tzatziki, tirokafteri, melitzanosalata, fava and taramosalata. Or if you want a lot of variety, include hummus and baba ganoush. Add some olives, dolmades, pita chips, and fresh veggies like roasted sweet potatoes or red peppers for the ultimate spread.
• Perfect with Greek Pastries: Enjoy it with crispy tiropitakia (Greek cheese triangles) or slices from my spanakopita spiral. For me, I love a lot of garlic and pair it with everything!
• Spread on Favourite Bread: Take it up a notch by spreading it on homemade crusty bread. A bold, flavour-packed snack that brings all the vibes of a Greek taverna to your home.

Variations

There are many different versions of Greek skordalia, so I thought I would include two that you may come across or find interesting:

• Bread-Based Skordalia: Instead of potatoes, some versions use stale bread soaked in cold water. This was traditionally used as a substitute for potatoes when they weren’t as readily available. The rest of the ingredients stay pretty consistent, but the bread creates a different texture and flavour, making it a classic variation in many regions.
• Nut-Enriched Skordalia: Often considered a richer version, this variation incorporates almonds or walnuts into the mix. Some recipes call for whole nuts, which then get crushed, while others use ground almonds for a smoother consistency. 

Storage

To keep your skordalia fresh, store any leftovers in the fridge for 3-4 days. Be sure to keep it in an airtight container.

The flavours will even improve and get stronger after they sit for a day or so.

FAQ

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