This Skordalia Recipe is a bold and creamy Greek garlic dip made with potatoes, olive oil, and a touch of vinegar for the perfect balance of flavor. Velvety smooth with a garlicky kick, it’s a delicious spread for pita, a flavorful dip for veggies, or the perfect pairing for fried seafood.
Love Greek appetizers? Try our Saganaki Cheese Recipe, Baked Feta Appetizer, or our Spinach and Feta Rolls!
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Skordalia is a traditional Greek dip made from mashed potatoes, garlic, olive oil, and lemon. Our version uses red wine vinegar and the creamy texture of mashed potatoes combined with garlic creates a flavorful well-loved dip.
If you need more Greek dip ideas, be sure to try our Authentic Tzatziki Recipe for a cool and creamy option or our Tirokafteri Recipe for a spicy feta kick!
Why We Love This Recipe
- Quick and Easy: Whip up this dip in minutes—perfect for a last-minute appetizer.
- Versatile Pairing: Delicious with grilled meats, fresh veggies, or warm pita. We love to serve it with Pan Seared Lamb Loin Chops and Greek Rice Pudding (Rizogalo) for dessert!
- Bold and Flavorful: A Mediterranean favorite that always impresses guests.
- A Taste of Greece: Every bite brings the flavors of traditional Greek cuisine to your table.
Skordalia Recipe Ingredients
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
How To Make Skordalia Greek Potato Garlic Dip
STEP 1: Prepare the Potatoes
Wash, peel, and chop four to five medium potatoes (1 ½ pounds) into chunks.
In a large pot on medium-high heat, boil the potato chunks until fork-tender, typically 15-20 minutes.
STEP 2: Prepare the Garlic
While the potatoes cook, peel and mince 6-8 cloves of garlic.
STEP 3: Drain and Mash the Potatoes
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.
STEP 4: Add Additional Ingredients and Serve
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.
Transfer the dip to a serving bowl. Drizzle with a little olive oil and sprinkle with dried oregano. Garnish with Kalamata olives.
Substitutions & Variations
- 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.
- Herbs: 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Pass the mashed potatoes through a fine sieve or use a potato ricer before mixing.
✔️ DO Adjust the amount of garlic according to your preference for a milder or stronger flavor.
✔️ DO Serve the garlicky dip at room temperature for the best flavor and texture.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
Recipe FAQs
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.
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📖 Recipe
Skordalia Recipe (Greek Potato Garlic Dip)
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.
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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.
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