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Skordalia

Skordalia (Greek Garlic & Potato Dip)

Bold, creamy, unapologetically garlicky — the Greek dip that turns simple potatoes into magic.
Course Appetizer, Spread
Cuisine Greek
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories per serving 212 kcal

Ingredients

  • 1 lb floury potatoes (450 g)
  • 4 cloves garlic chopped
  • 1 bay leaf
  • 4 tbsp olive oil
  • 1 tsp red wine vinegar or lemon juice (optional)
  • pepper
  • salt

Instructions

  1. 1) Boil the potatoes whole, skins on, until tender.

  2. 2) Meanwhile, add the chopped garlic to a small saucepan with the bay leaf and ½ cup (120 ml) water. Simmer gently for 10 minutes.

  3. 3) Remove the bay leaf and blend the garlic + liquid into a smooth garlic “milk.”

  4. 4) Peel the warm potatoes and mash them until smooth.

  5. 5) Slowly pour in the garlic milk while mashing.

  6. 6) Add the olive oil and season generously.

  7. 7) Taste and adjust with vinegar or lemon juice if you like a tangier finish.

  8. 8) Serve warm or at room temperature.