Skordalia Greek Garlic Dip Recipe
If you love bold flavors and crave a creamy yet vibrant dip, Skordalia Greek Garlic Dip is about to become your new appetizer obsession. This traditional Greek spread combines fluffy potatoes, punchy garlic, and luscious olive oil into a savory, silky dip that’s impossible to resist. Whether served as a starter or a side, each bite sings with Mediterranean sunshine—perfect for slathering on warm pita, scooping up with crisp veggies, or dolloping alongside your favorite mains. It’s quick to make, naturally vegan, and endlessly versatile for your table.
Ingredients You’ll Need
Every ingredient in this Skordalia Greek Garlic Dip recipe is important—there’s no filler here, just the kinds of fresh, kitchen-essentials that transform pantry staples into something magical. Each component brings its own special character, from rich creaminess to sharp zing, and truly shines in the final dip.
- Garlic (4 cloves, minced): The star of the show, garlic delivers that addictive pungent kick and signature flavor.
- Salt (1/2 teaspoon): Essential for balancing the bold garlic and seasoning the potatoes perfectly.
- Peeled and boiled russet potatoes (2 cups, about 2 medium): These create the creamy, velvety base for the dip, offering body and a mellow, earthy taste.
- Extra virgin olive oil (1/3 cup): Adds depth, fruitiness, and a luxurious mouthfeel that ties the dip together.
- Red wine vinegar or fresh lemon juice (2 tablespoons): Brightens up all the flavors with a tangy note—choose whichever you love most.
- Cold water (1/4 cup, as needed): Use just enough to get your preferred texture—this helps the dip stay light and scoopable.
- Freshly ground black pepper (to taste): A final touch of warmth and spice for balanced seasoning.
How to Make Skordalia Greek Garlic Dip
Step 1: Mash the Garlic and Salt
Start things off by combining the minced garlic and salt in a mortar and pestle, or just toss them into your food processor. Mash or pulse until you get a smooth, fragrant paste. This process tames the garlic’s raw harshness while pulling out that deep, savory aroma that makes Skordalia Greek Garlic Dip so irresistible.
Step 2: Blend in the Potatoes
Add the peeled, boiled russet potatoes to your garlic paste. Mash thoroughly or pulse in the food processor until the mixture becomes smooth and completely lump-free. This is how you create that classic creamy texture that’s perfect for dipping and spreading.
Step 3: Drizzle in the Olive Oil
Slowly pour in the extra virgin olive oil while mixing continuously. The key here is to go slow, so the oil emulsifies beautifully with the potatoes, turning your Skordalia Greek Garlic Dip into a silky, rich masterpiece.
Step 4: Add Vinegar or Lemon Juice
Next, blend in your choice of red wine vinegar or fresh lemon juice. This splash of acidity wakes up the entire dip, adding a bright, tangy finish that’s essential to the authentic Greek experience.
Step 5: Adjust Texture and Seasoning
If the dip feels a bit thick, add cold water one tablespoon at a time and keep mixing until you reach your ideal consistency. Finally, season with freshly ground black pepper and give it a taste—you want the flavors singing in harmony. Cover and chill for at least 30 minutes for the flavors to meld into one amazing dip.
How to Serve Skordalia Greek Garlic Dip
Garnishes
Dress up your Skordalia Greek Garlic Dip with a drizzle of golden olive oil or a sprinkle of fresh herbs like parsley or dill. A dash of paprika or cracked black pepper also adds a pretty and punchy finishing touch.
Side Dishes
This dip shines with fresh pita bread, crispy vegetables (think carrot sticks, cucumber, or bell peppers), and is a match made in heaven with roasted beets or fried fish. Traditional Greek meals often pair Skordalia with these sides, making every bite hearty and memorable.
Creative Ways to Present
You can scoop Skordalia Greek Garlic Dip into small bowls for individual starters, pipe it onto crostini for elegant appetizers, or serve it as part of a Mediterranean mezze platter. Try layering it with roasted veggies or swirling it onto plates under grilled proteins for an extra pop of flavor and style.
Make Ahead and Storage
Storing Leftovers
To save any unused Skordalia Greek Garlic Dip, transfer it to an airtight container and refrigerate. It will stay fresh for up to three days, and may even taste better as the flavors continue to develop overnight.
Freezing
While freezing can change the texture slightly, you can freeze batches of Skordalia Greek Garlic Dip for up to one month. Defrost it in the refrigerator overnight, then give it a good stir and refresh with a touch of olive oil and lemon juice if needed.
Reheating
This dip is best enjoyed cold or at room temperature, but if you prefer it slightly warmed, gently heat it in the microwave using short intervals and stir until just warmed through. Avoid overheating, which can alter the flavor and texture.
FAQs
Is Skordalia Greek Garlic Dip always made with potatoes?
While the potato version is especially popular, some Greek recipes use a combination of bread and potatoes, or just bread. The potato base gives a creamy texture, but feel free to experiment by substituting half the potatoes with stale bread soaked in water and squeezed dry for a more traditional touch.
Can I make this garlic dip without a food processor?
Absolutely! You can use a classic mortar and pestle or even mash everything by hand with a fork or potato masher. Just make sure to work patiently for that super-smooth texture.
How can I adjust the garlic flavor if I want it milder?
If you prefer a gentler garlic punch, use roasted garlic or simply reduce the number of cloves. Letting the dip rest in the fridge helps mellow the raw garlic bite as well.
Is Skordalia Greek Garlic Dip gluten-free?
Yes, with the potato-only version, Skordalia is naturally gluten-free. If you use the traditional bread-and-potato combo, make sure the bread you choose is gluten-free too.
What’s the best way to make Skordalia ahead for a party?
Prepare it a day in advance and store covered in the fridge. Give it a good stir and a drizzle of extra olive oil before serving to bring back its creamy consistency and vibrant flavor.
Final Thoughts
If you’re craving something bold, bright, and beautifully simple, invite Skordalia Greek Garlic Dip onto your table. It’s a guaranteed crowd-pleaser for any occasion—from casual snacking to festive feasts—and the flavors never get old. Don’t be surprised if your friends are begging for the recipe!
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Skordalia Greek Garlic Dip Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
Skordalia is a classic Greek garlic dip that is creamy, flavorful, and perfect for serving as an appetizer or side dish. This vegan and gluten-free recipe combines boiled potatoes, garlic, olive oil, and tangy vinegar to create a versatile dip that pairs well with pita bread, vegetables, or alongside main dishes like fried fish or roasted beets.
Ingredients
Ingredients:
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 2 cups peeled and boiled russet potatoes (about 2 medium)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar or fresh lemon juice
- 1/4 cup cold water (as needed for thinning)
- freshly ground black pepper to taste
Instructions
- Mash garlic and salt: In a mortar and pestle or food processor, mash the garlic and salt into a smooth paste.
- Blend with potatoes: Add the boiled potatoes and pulse or mash until smooth and lump-free.
- Emulsify with olive oil: Slowly drizzle in the olive oil while mixing continuously to emulsify the dip.
- Add vinegar or lemon juice: Mix in the vinegar or lemon juice and continue to blend.
- Adjust consistency: If too thick, add cold water gradually until desired consistency is reached.
- Season and chill: Season with black pepper, then chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a more traditional variation, substitute half the potato with stale bread soaked in water and squeezed dry.
- Serve Skordalia as a dip with pita bread, raw vegetables, or as a side to fried fish or roasted beets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
