Skordalia – Creamy Greek Potato and Garlic Dip

Recipe for skordalia – creamy greek potato and garlic dip

A traditional Greek dip made with mashed potatoes, garlic, olive oil, and a splash of vinegar. Skordalia is smooth, garlicky, and perfect as a side or spread for bread, grilled vegetables, or fried fish.

Skordalia is a beloved component of the Greek mezze table, where it’s often served alongside olives, grilled vegetables, and seafood. Its smooth, garlicky profile makes it a versatile companion for many dishes.

How It’s Traditionally Made

The base is boiled potatoes, mashed with fresh garlic, olive oil, and vinegar. The emulsion created by slowly adding the olive oil gives Skordalia its silky, almost mayonnaise-like texture.

Regional Variations

While potatoes are common, some regions use bread soaked in water instead, resulting in a lighter dip. Almonds or walnuts can also be blended in for a richer, nuttier version.

Serving Traditions

In Greece, Skordalia is a classic accompaniment to fried salt cod (bakaliaros), especially during Lent. It also pairs wonderfully with fresh bread, roasted beets, and grilled fish.

Why You’ll Love It

If you love bold flavors and creamy textures, Skordalia offers both in abundance. It’s simple, quick to prepare, and deeply rooted in Greek culinary tradition.

FAQ – Skordalia

What is Skordalia?

A classic Greek dip made from mashed potatoes and garlic, blended with olive oil and vinegar.

Can I make it ahead of time?

Yes, but it’s best served fresh. If refrigerated, bring it to room temperature and stir before serving.

Can I use another type of vinegar?

Yes, white wine vinegar or lemon juice can be used for a slightly different acidity.

Is there a gluten-free version?

This recipe is naturally gluten-free.

Can I make it milder?

Use less garlic or roast the garlic before adding it for a sweeter, softer flavor.