Description
Skordalia is a creamy, rich, and tangy Greek potato dip made with garlic, olive oil, and lemon juice. Traditionally served as a meze or side dish, it’s perfect with pita bread or raw veggies.
Ingredients
Scale
- 500g russet or starchy potatoes
- 4 garlic cloves, peeled
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water, as needed
Instructions
- Peel and cut the potatoes into large chunks. Boil in salted water until tender, about 20 minutes.
- Meanwhile, mash or crush garlic into a paste with a pinch of salt.
- Drain the boiled potatoes and mash them while warm.
- Gradually add olive oil, lemon juice, and garlic paste to the mashed potato, stirring vigorously.
- If mixture is too thick, add water a little at a time until you reach a smooth, creamy texture.
- Taste and adjust for seasoning with additional lemon juice, garlic, or salt.
- Serve at room temperature with pita, crackers, or raw veggies.
Notes
- For a smoother texture, pass the boiled potato through a ricer.
- Adjust the amount of garlic to taste — it’s meant to be boldly garlicky.
- Some varieties of Skordalia use bread instead of potato; feel free to experiment.
Nutrition
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Skordalia, potato dip, garlic, Mediterranean, mezze, gluten-free