Description
Easy Skordalia is a traditional Greek garlic dip made with creamy mashed potatoes, fresh garlic, and lemon juice, blended to a smooth, flavorful spread. Perfect as a tangy accompaniment to pita bread, fried fish, or roasted vegetables, this versatile dip offers a bright, garlicky punch with a silky texture.
Ingredients
Scale
Potatoes
- 2 large russet or Yukon gold potatoes, peeled and cut into 2–3 inch pieces
Garlic Mixture
- 4–6 cloves garlic, minced (adjust to taste)
- ¼ cup fresh lemon juice (or white wine vinegar)
Other Ingredients
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Potatoes: Place peeled and cut potatoes in a pot of cold, salted water. Bring to a boil over medium-high heat and cook until fork-tender, approximately 15–20 minutes. Drain the potatoes, reserving some of the cooking water, and allow them to cool slightly.
- Prepare the Garlic Mixture: In a food processor, combine minced garlic and fresh lemon juice. Process until the garlic is finely puréed, then let the mixture sit for a few minutes to mellow the pungency of the garlic.
- Blend the Ingredients: Add the cooked potatoes to the food processor with the garlic mixture. Pulse to combine, gradually adding olive oil in a steady stream while processing until the mixture is smooth and creamy. If the dip is too thick, add reserved potato cooking water one tablespoon at a time until the desired consistency is achieved.
- Season and Serve: Season the skordalia with salt and freshly ground black pepper to taste. Transfer to a serving bowl, drizzle with additional olive oil, and garnish with chopped fresh parsley if desired. Serve at room temperature or chilled alongside pita bread, fried fish, or roasted vegetables.
Notes
- You can adjust the number of garlic cloves based on your preferred garlic intensity.
- Use lemon juice for a traditional tangy flavor; white wine vinegar is a good substitute.
- Reserving the potato water helps thin the dip without diluting the flavor.
- Skordalia can be stored in the refrigerator for up to 3 days in an airtight container.
- For a smoother texture, ensure potatoes are cooked until very tender before blending.
