Skordalia Recipe (Greek Potato Garlic Dip)

This skordalia recipe is a creamy, garlicky traditional Greek dip that's as irresistibly flavorful as it is easy to whip up. It's a naturally vegan dip that's just perfect for scooping up with warm pita bread or veggies for a mouthwatering appetizer.

Skordalia is one of the simplest yet most flavorful Greek dishes - all it takes to make it is a handful of ingredients, but the final result is truly unforgettable.

It's also super versatile - whether you want to slather it on your favorite pita bread as an appetizer or serve it as a tasty side with grilled veggies for a light lunch or dinner, this is a smooth garlic dip that's sure to impress.

And the news gets even better - this Greek dip is also super simple to whip up! You'll want to make a double batch because it will disappear in no time!

There are multiple versions of skordalia out there, but the simplest of them, which I personally think it's the best, only has potatoes, garlic, olive oil and red wine vinegar.

Nut-based skordalia is another popular version; adding ground almonds or walnuts to the dip gives you a thicker, more luxurious texture and a rich, earthy flavor.

Why you'll love this skordalia recipe

• Simple yet super delicious - With just a handful of basic ingredients and minimal prep time, you'll be on your way to creating a mouthwatering, Mediterranean-inspired dip that's sure to impress.
• Extra versatile - You can make this dip your own by adding extra ingredients such as ground nuts or replacing the vinegar with fresh lemon juice.
• Incredible Mediterranean flavors - The combination of smooth, creamy base, punchy garlic, zesty lemon, and fruity olive oil creates an explosion of flavors that's simply irresistible.

Ingredients and substitutions

Potatoes - You'll need some starchy potatoes such as Russets or Yukon Golds because their creamy texture is perfect for skordalia. Peel and cube them before boiling.

Salt - Boil the potatoes in salted water to season them from the inside out. This results in a more flavorful potato dish, as the seasoning is more evenly distributed throughout the potato.

Garlic - Fresh garlic is key for that pungent, bold flavor skordalia is famous for. Crush or mince it finely to ensure it's well-distributed in the dip.

If you're not a huge fan of raw garlic, try roasting the cloves first to mellow out the flavor.

Extra virgin olive oil - This is the heart of skordalia's silky, luxurious texture. Use a good quality extra virgin olive oil (preferably Greek) for the best flavor.

Red wine vinegar - This adds a lovely tang to balance the richness of the skordalia. You can also use white wine vinegar, apple cider vinegar, or even fresh lemon juice if you don't have red wine vinegar on hand.

Fresh parsley - This adds a pop of color and a hint of freshness to your skordalia. You can substitute with other herbs like dill, cilantro, or chives for a different flavor profile.

How to make skordalia

Place the cubed potatoes in a large pot and cover them with cold water. Add a generous amount of salt and bring it to a boil. Lower the heat to medium-low and cook the potatoes until they are fork-tender, about 15-20 minutes.

Once the potatoes are cooked, drain them well in a colander, allowing them to steam off excess moisture for a few minutes. Reserve 1-2 cups of water before draining to use later as needed.

Transfer the cooked potatoes back to the pot or to a large mixing bowl. Mash the potatoes with a potato masher or use a ricer for a smoother texture.

Add the crushed garlic cloves to the mashed potatoes and mix well.

Slowly add in the extra virgin olive oil while stirring continuously. Keep stirring until the oil is fully incorporated and the mixture is creamy.

Stir in the red wine vinegar, and season with salt and freshly ground black pepper to taste. Adjust the seasoning as necessary.

If the mixture is too thick, you can add a little bit of the reserved water to achieve your desired consistency.

Season to taste with salt and freshly ground black pepper.

Transfer the skordalia to a serving bowl or platter. Garnish with fresh parsley and an additional drizzle of extra virgin olive oil if you like.

Serve skordalia as a dip with warm pita bread and/or fresh or grilled vegetables.

Leftovers and storage

• Store your leftover skordalia in an airtight container in the refrigerator, where it should keep for 3-4 days.
• Skordalia can be enjoyed either hot, cold or at room temperature. If you decide to warm it up in the microwave or on the stovetop, mix in a bit of warm water to achieve a smoother consistency.
• You can freeze skordalia for up to 3 months in an airtight container. Thaw it overnight in the fridge before reheating.

Recipe notes and tips

• Skordalia makes an excellent spread for sandwiches and wraps, adding a burst of Mediterranean flavor. Layer it with your favorite veggies, plant-based cheeses and proteins for a gourmet lunch experience.
• If you're a fan of a more rustic skordalia, leave the potatoes a bit chunky when mashing. For a silkier, smoother finish, use a potato ricer or even an immersion blender to achieve your desired consistency.
• To allow the flavors to develop, place your skordalia in the fridge for 2-4 hours before serving.

If you liked this skordalia recipe, you might also like some of my other easy vegan Greek recipes:

• Prasorizo (Greek Leeks with Rice)
• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Greek Lemon Rice
• Lahanorizo (Greek Rice with Cabbage)
• Fakes Soupa (Greek Lentil Soup)

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