Skordalia Recipe (Greek Potato Garlic Dip)

Skordalia Greek Potato dip with garlic in a black bowl topped with kalamata olives and extra virgin olive oil.

5 from 1 vote

Skordalia Recipe (Greek Potato Garlic Dip)

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.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: Greek

Servings:

Calories: 193kcal

Author: Jami Powell

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

Storage Store in the refrigerator in an airtight container for 3-4 days.

Freeze This dish is not freezer-friendly.

Reheat Skordalia is best when served at room temperature.

Substitutions

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 The provided nutrition information is only an estimate.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition