How to Make Authentic Greek Skordalia
Skordalia is a creamy and garlicky Greek dip made with potatoes, garlic, olive oil, and lemon juice, perfect as a spread or side dish for grilled meats, vegetables, or bread.
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This traditional Greek dish has a bold garlic flavor and silky texture. Skordalia is often served cold, alongside fried fish or pita bread. The secret to its taste lies in the perfect balance of garlic, olive oil, and acidity, which creates a smooth and flavorful dip.
So don’t hesitate and make this appetizer (which is also a new way to enjoy potatoes!).
Ingredients for Skordalia
- 2 large russet potatoes, peeled and cut into chunks
- 4-6 cloves garlic, minced (adjust based on preference)
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice or white wine vinegar
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons cold water (if needed for texture)
How to Make Skordalia
- Boil the potatoes
Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- Mash the potatoes
Transfer the cooked potatoes to a bowl and mash them until smooth. For an ultra-creamy texture, use a food processor.
- Prepare the garlic
In a small bowl, mix the minced garlic with a little lemon juice or vinegar. This helps mellow the raw garlic flavor while enhancing its taste.
- Combine the ingredients
Slowly add the garlic mixture to the mashed potatoes, stirring constantly. Gradually drizzle in the olive oil while mixing to create a smooth and creamy consistency.
- Adjust the texture
If the skordalia is too thick, add a little cold water one tablespoon at a time until it reaches the desired consistency. Season with salt and pepper to taste.
- Chill and serve
Allow the skordalia to sit for at least 30 minutes before serving to let the flavors meld. Decorate with parsley for a touch of color.
Serve at room temperature or slightly chilled with pita bread, roasted vegetables, or grilled fish.
Tips for the Best Skordalia
- Use starchy potatoes like russet or Yukon Gold for a smoother texture.
- For a more intense garlic flavor, use raw garlic; for a milder taste, roast the garlic before adding it.
- Slowly incorporate olive oil to achieve a creamy, emulsified dip.
- If using a food processor, blend the potatoes gently to avoid a gummy consistency.
- Let the skordalia rest before serving to allow the garlic flavor to develop fully.
Best Ways to Serve Skordalia
- With pita or bread
A classic way to enjoy skordalia is as a dip.
- With roasted or fried vegetables
Pairs beautifully with eggplant, zucchini, or bell peppers.
- Alongside fried fish
A traditional Greek pairing, especially with cod or white fish.
- My favorite way to eat skordalia? With falafel!
Skordalia is a simple Greek dish that brings garlic and olive oil flavors together in a creamy, satisfying dip. Follow this easy recipe to create a homemade version of this traditional Greek favorite.
My suggestion? Experiment with different variations to find your perfect balance of flavors!
Skordalia (Potato, Lemon, and Garlic dip)
Ingredients
- 2 large russet potatoes peeled and cut into chunks
- 4-6 cloves garlic minced (adjust based on preference)
- ½ cup olive oil extra virgin
- ¼ cup fresh lemon juice or white wine vinegar
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 tbsp cold water (if needed for texture)
Instructions
- Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
- Transfer the cooked potatoes to a bowl and mash them until smooth. For an ultra-creamy texture, use a food processor.
- In a small bowl, mix the minced garlic with a little lemon juice or vinegar. This helps mellow the raw garlic flavor while enhancing its taste.
- Slowly add the garlic mixture to the mashed potatoes, stirring constantly. Gradually drizzle in the olive oil while mixing to create a smooth and creamy consistency.
- If the skordalia is too thick, add a little cold water one tablespoon at a time until it reaches the desired consistency. Season with salt and pepper to taste.
- Allow the skordalia to sit for at least 30 minutes before serving to let the flavors meld. Decorate with parsley for a touch of color.
- Serve at room temperature or slightly chilled with pita bread, roasted vegetables, or grilled fish.
Nutrition
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How to Make Skordalia
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
