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
Scale
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
