Skordalia is a creamy, garlicky Greek dip that brings bold flavors to any table. This traditional Mediterranean spread combines the comforting texture of potatoes with the punchy brightness of garlic and lemon for a dip that’s both rustic and sophisticated. Ready in just minutes, this easy skordalia recipe makes for a perfect appetizer or sandwich spread that will transport your taste buds straight to Greece.
Why You’ll Love This Recipe
This skordalia recipe is a game-changer for several reasons. First, it’s incredibly simple, requiring just a handful of everyday ingredients. The bold garlic flavor creates an unforgettable taste experience that pairs beautifully with crusty bread, vegetables, or grilled meats. It’s also naturally dairy-free and vegan, making it perfect for guests with dietary restrictions. The make-ahead convenience means you can prepare it hours before your gathering for even better flavor development. Finally, it’s a wonderful introduction to Greek cuisine that goes beyond the typical hummus or tzatziki, expanding your culinary repertoire with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Garlic provides the signature punch and backbone of this dip. Fresh cloves are essential for authentic flavor—the more you add, the more intense the result. If you find raw garlic too strong, you can blanch the cloves briefly in boiling water before using to mellow their intensity.
Mashed potatoes create the creamy, substantial base that gives skordalia its distinctive texture. Use starchy potatoes like russets for the smoothest consistency. Some traditional recipes use bread instead, but potatoes create a more luxurious texture while letting the garlic shine.
Olive oil adds richness and helps emulsify the dip into a smooth consistency. Extra virgin olive oil is preferred for its robust flavor that complements the Mediterranean profile of this dish. The oil also helps mellow the sharpness of the garlic.
Lemon juice brightens everything with necessary acidity that balances the richness of the oil and the intensity of the garlic. Fresh is always best here—the bottled variety simply doesn’t provide the same vibrant flavor.
Salt enhances all the flavors and brings the dip together. Sea salt or kosher salt works wonderfully, allowing you to control the seasoning to your preference.
Directions
- In a bowl, combine mashed potatoes, minced garlic, olive oil, lemon juice, and salt.
- Blend until smooth and creamy. You can use a food processor, immersion blender, or even a potato masher for a more rustic texture.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Servings and Timing
This recipe makes 4 servings of skordalia dip. Preparation takes just 5 minutes, with no cooking time required (assuming you’re using leftover or pre-made mashed potatoes). The total active time is 5 minutes, plus at least 1 hour of chilling time for the flavors to develop. Each serving contains approximately 150 calories, making it a relatively light appetizer option.
Variations
Walnut Skordalia: Add 1/2 cup of finely chopped toasted walnuts for texture and nutty flavor.
Bread-Based Skordalia: Replace the potatoes with 2 cups of soaked stale bread (crusts removed) for a more traditional variation.
Herbed Skordalia: Fold in 2 tablespoons of fresh chopped herbs like parsley, dill, or oregano for an aromatic twist.
Almond Skordalia: Blend in 1/4 cup of blanched almonds for a protein boost and textural interest.
Yogurt Skordalia Fusion: Add 1/4 cup of Greek yogurt for a creamier, tangier version that bridges traditional skordalia and tzatziki.
Storage/Reheating
Skordalia stores beautifully in an airtight container in the refrigerator for up to 4 days. The garlic flavor will intensify over time, so be prepared for a stronger punch on days 2 and 3.
This dip is traditionally served cold or at room temperature, so reheating is not necessary or recommended. If you prefer to take the chill off, simply remove from the refrigerator about 30 minutes before serving.
To prevent discoloration, press plastic wrap directly onto the surface of the dip before sealing your container. If the dip thickens during storage, you can loosen it with a small drizzle of olive oil or a squeeze of lemon juice before serving.
FAQs
Can I make skordalia ahead of time?
Yes, skordalia actually benefits from being made ahead. Preparing it a day in advance allows the flavors to meld and develop more fully. Just keep it refrigerated in an airtight container.
What do you serve with skordalia?
Skordalia pairs wonderfully with crusty bread, pita, or vegetable crudités for dipping. It’s also traditionally served alongside fried fish, grilled meats, or roasted vegetables. In Greece, it often accompanies beets or salt cod.
Why is my skordalia bitter?
Excessive bitterness usually comes from the garlic. To reduce bitterness, you can blanch the garlic briefly in boiling water before mincing, or use roasted garlic instead of raw for a sweeter, mellower flavor.
Can I use a food processor to make skordalia?
Absolutely! A food processor makes quick work of this dip, creating a smoother consistency. Blend all ingredients until smooth, stopping to scrape down the sides as needed.
How can I make my skordalia smoother?
For ultra-smooth skordalia, ensure your potatoes are completely lump-free before adding other ingredients. Using a food processor or immersion blender will help achieve a silkier texture. Adding the olive oil gradually while blending also helps with emulsification.
Is skordalia vegan?
Yes, this potato-based skordalia recipe is naturally vegan, containing only plant-based ingredients. Just be sure your mashed potatoes are made without butter or milk if serving to vegans.
Can I use leftover mashed potatoes for skordalia?
Absolutely! Leftover mashed potatoes work perfectly for this recipe, making it an excellent way to repurpose extras. Just be aware that if your mashed potatoes already contain butter or milk, the flavor will be slightly different from traditional skordalia.
How long does homemade skordalia last?
Properly stored in an airtight container in the refrigerator, skordalia will last for 3-4 days. The garlic flavor will intensify over time.
Can I freeze skordalia?
While you can freeze skordalia for up to 1 month, the texture may change slightly upon thawing. Stir well after thawing to recombine any separated ingredients.
What can I substitute for lemon juice?
White wine vinegar or apple cider vinegar can replace lemon juice in a pinch, though they’ll provide a slightly different flavor profile. Start with half the amount and adjust to taste, as vinegars can be more potent than lemon juice.
Conclusion
This easy skordalia recipe brings the vibrant flavors of Greek cuisine right to your home kitchen with minimal effort. The bold garlic punch balanced by creamy potatoes, rich olive oil, and bright lemon creates a dip that’s both memorable and versatile. Whether served as part of a Mediterranean mezze platter, alongside grilled meats, or simply with warm bread, skordalia adds an authentic Greek touch to any meal. Its make-ahead convenience and impressive flavor make it perfect for both casual gatherings and special occasions. Try this simple recipe once, and it’s sure to become a staple in your repertoire of dips and spreads.
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Skordalia Greek Garlic Dip
A simple and delicious Greek garlic dip made with mashed potatoes, garlic, olive oil, and lemon juice.
- Total Time: 5 minutes
- Yield: 4 servings
Ingredients
4 cloves garlic, minced
1 cup mashed potatoes
1/4 cup olive oil
1/4 cup lemon juice
Salt to taste
Instructions
- In a bowl, combine mashed potatoes, minced garlic, olive oil, lemon juice, and salt.
- Blend until smooth and creamy.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- To enhance flavor, use freshly mashed potatoes rather than instant mashed potatoes.
- Adjust garlic and lemon juice quantities based on taste preference.
- Best served chilled alongside pita bread or fresh vegetables.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Greek
- Diet: Vegan
