Craving a taste of the Mediterranean? Dip into the amazing flavor of this Skordalia Greek Potato Dip Recipe with Garlic! This traditional dip is a staple in Greek cuisine, known for its creamy texture and bold garlic flavor. Hosting a party? This recipe is sure to please. Learn how to recreate this Mediterranean favorite at home.
Skordalia is a traditional Greek dip made from mashed potatoes, garlic, olive oil, and lemon. It originated in Greece and is often served as an appetizer or side dish alongside grilled meats, seafood, or vegetables. Our version of skordalia uses red wine vinegar. The creamy texture of mashed potatoes combined with garlic creates a flavorful dip that's both comforting and satisfying.
Why we love this recipe:
- It’s quick - Whip up this dip in minutes for a last-minute appetizer.
- It’s versatile - Pair it with a variety of dishes, from grilled meats to fresh vegetables.
- It’s crowd-pleasing - Guests will love the bold flavors of this Mediterranean favorite.
- It’s nostalgic - Transport yourself to the shores of Greece with every bite of this traditional dip.
If you like this recipe, you may also love our other appetizer recipes. Try this quick and easy Saganaki Cheese Recipe or our Spinach and Feta Rolls.
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What Ingredients Will You Need?
- Russet Potatoes: Boiled and mashed to create a creamy base for the dip.
- Raw Garlic: The key ingredient! Adds a bold, pungent flavor to the dip - perfect for garlic lovers.
- Olive Oil: Provides richness and depth of flavor.
- Red Wine Vinegar: Adds brightness and acidity to balance the richness of the potatoes.
Garnish
- Kalamata Olives
- Oregano
Note: Refer to the recipe card below for exact quantities.
Instructions
How To Make Traditional Skordalia Greek Potato Dip Recipe with Garlic
STEP ONE: Prepare the Potatoes
Wash, peel, and chop four to five medium potatoes (1.5 pounds) into chunks. In a large pot on medium-high heat, boil the potato chunks until fork-tender, typically 15-20 minutes. While the potatoes cook, peel and mince 6-8 cloves of garlic.
STEP TWO: Prepare the Dip
Once the hot potatoes are cooked, drain them, reserving ½ cup of starchy potato water. Transfer the drained potatoes to a bowl and mash them until smooth. To the mashed potatoes, add the minced garlic and ¼ cup olive oil. Gradually incorporate 2 tablespoons of red wine vinegar into the mixture, stirring continuously. Adjust the consistency with the reserved potato water if needed, aiming for a creamy texture.
STEP THREE: Serve
Transfer the garlicky potato dip to a serving bowl. Drizzle with a little olive oil and sprinkle with dried oregano. Garnish with Kalamata olives. Serve immediately with pita bread, chips, or raw vegetables for dipping.
What Are Some Good Substitutions?
- Raw Garlic: Use roasted garlic for a milder flavor. Garlic paste can be substituted as well.
- Red Wine Vinegar: If you don't have red wine vinegar, you can substitute it with white wine vinegar or fresh lemon juice for acidity. Adjust the quantity to taste.
How Can You Change This Recipe Up?
- Method: If you prefer a smoother consistency, use a blender or food processor. Be cautious not to over-blend, as this can result in a gummy texture due to the starch in the potatoes.
- Add-ins: Stir in chopped fresh herbs like parsley, dill, or chives for added freshness. While stale bread or whole almonds (finely ground) are not traditional ingredients in skordalia, alternative recipes may incorporate them for added texture or flavor.
- Spice: Add a pinch of red pepper flakes for a hint of heat.
- Flavor: Add roasted red peppers or sun-dried tomatoes for extra flavor.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Potato masher, potato ricer, or a small food processor
- Potato peeler
- Mixing bowls
- Mixing spoon
How Should You Store This?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
For extra creamy dip, pass the mashed potatoes through a fine sieve before mixing.
Adjust the amount of garlic according to your preference for a milder or stronger flavor.
Serve the garlicky dip at room temperature for the best flavor and texture.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Leftover Kalamata olives can be used in this delicious Mediterranean Salad.
- Chop up a few leftover russet potatoes to make these easy Air Fryer Potato Wedges.
- Add a little vinegar to this Greek Village Salad.
Need Something To Pair This With?
- Serve this easy Skordalia recipe with this amazing Greek Lamb Dish.
- Greek Skordalia also pairs well with our Lemon Chicken Recipe.
In The Mood For a Similar Dish?
- Hummus with Garlic and Lemon
- Tzatziki Sauce with Greek Yogurt
- Tirokafteri Dip Recipe
Related
More Greek recipes you will love:
FAQ
Yes, Skordalia can be made a day in advance and stored in the refrigerator until ready to serve.
Skordalia does not freeze well due to the texture of the potatoes. It's best enjoyed fresh.
Skordalia pairs well with a variety of foods, including grilled meats, seafood, and roasted vegetables.
📖 Recipe
Traditional Skordalia Greek Potato Dip Recipe with Garlic
Ingredients
- 1 ½ pounds potatoes
- ¼ cup extra virgin olive oil
- ¼-½ cup starchy potato water from boiling the potatoes
- 6-8 cloves garlic minced
- 2 tablespoons red wine vinegar
- salt, to taste
Garnish
- 6-8 Kalamata olives
- extra virgin olive oil for drizzling
- dried oregano
Instructions
- Start by washing the potatoes thoroughly. Peel them and cut them into chunks. Place the potato chunks in a large pot and cover them with water. Add a pinch of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are cooking, peel and mince the garlic cloves.
- Once the potatoes are cooked, drain them, reserving ½ cup of the starchy potato water. Transfer the drained potatoes to a large mixing bowl. Mash the potatoes using a potato masher or fork until smooth.
- To the mashed potatoes, add the minced garlic and olive oil. Mix well to combine.
- Add the red wine vinegar to the potato mixture, stirring continuously.
- If the skordalia is too thick, gradually add some of the reserved potato cooking water until you reach your desired consistency. The skordalia should be creamy and smooth.
- Taste the skordalia and adjust the seasoning with salt according to your preference. Remember that the olives will add some saltiness as well.
- Transfer the skordalia to a serving bowl. Drizzle some extra virgin olive oil over the top. Sprinkle with dried oregano for added flavor and presentation. Garnish with Kalamata olives.
Notes
- Use roasted garlic for a milder flavor.
- If you don't have red wine vinegar, you can substitute it with white wine vinegar or lemon juice for acidity. Adjust the quantity to taste.
Nutrition
This traditional Greek dish brings a taste of Greece right to your table. It's creamy, tangy, and loaded with garlic! Whether you're having friends over or just want a tasty snack, this recipe is super easy and packed with flavor. So next time you're in the mood for something different, give Skordalia a try. Grab some of your favorite bread and take a delicious trip to Greece without ever leaving your kitchen!
Important Food Safety Tips
Ensure that the dip is stored in the refrigerator and consumed within the recommended time frame to prevent foodborne illness.
Use clean utensils and surfaces when preparing and serving the dip to avoid cross-contamination.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
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