Traditional Greek Skordalia (Garlic and Potato Dip)

Name: Traditional Greek Skordalia (Garlic and Potato Dip)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving
Ingredients: 7-8 garlic cloves; 1 pound (450 g) of potatoes; 1 cup extra virgin olive oil; red wine vinegar or lemon juice; salt

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5.0

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
8
Calories
72 kcal
Course
Appetizer
Cuisine
Mediterranean, Greek

Traditional Greek Skordalia (Garlic and Potato Dip)

Samara Cline

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Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

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Ingredients

Servings

7-8 garlic cloves
1 pound (450 g) of potatoes preferably starchy like russet
1 cup extra virgin olive oil
red wine vinegar or lemon juice
salt

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Instructions

Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
Add ½ of the olive oil in the food processor and continue mixing.
Add the garlic paste to the potato and mix with a wooden spoon.
Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
Add a bit of red wine vinegar for taste, mix well.

Notes

To make skordalia with bread instead of potato follow the same recipe but instead of using potatoes, use 10 ounces of stale bread (without the crust) soaked in water and vinegar. Squeeze well and then mix and work the mixture with the garlic paste with a fork or with your hands until it is well combined. Than add the olive oil gradually. See below for more details.