Skordalia (Potato, Lemon, and Garlic dip)
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.
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
Calories: 340kcal
Tried this recipe?Let us know how it was!
