Skordalia is a robust and flavorful Greek dip showcasing garlic’s bold taste in a creamy, satisfying spread. This traditional dish is made by blending boiled potatoes or soaked bread with a generous amount of minced garlic, olive oil, and vinegar or lemon juice to create a smooth, velvety consistency. The result is a rich, tangy, and intensely garlicky dip, perfect for those who love bold flavors.
Skordalia is typically served as an accompaniment to various dishes, such as fried fish, boiled vegetables, or beets, adding a creamy and tangy contrast to the main components. It’s also a staple at Greek feasts and can be enjoyed with pita bread or fresh vegetables as a dip. Skordalia is beloved not only for its intense flavor but also for its versatility and simplicity, offering a true taste of Greek culinary tradition that is both satisfying and memorable.
AuthorJulia ForesekCategoryAppetizers & Starters, Greek, Vegan Specialties, VegetarianDifficultyBeginnerCook the Potatoes:
Place the peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Let them sit for a few minutes to evaporate any excess moisture.
Prepare the Garlic:
While the potatoes are cooking, mince the garlic. For a smoother texture, you can also use a mortar and pestle to crush the garlic with a pinch of salt until it forms a paste.
Make the Skordalia:
In a large mixing bowl, mash the hot potatoes until smooth. You can use a potato masher or a ricer for a finer texture.
Gradually add the minced garlic, olive oil, and lemon juice (or vinegar) while continuously mixing. The mixture should become creamy and well-blended. Adjust the amount of garlic, lemon juice, and olive oil to taste.
Chill and Serve:
Transfer the skordalia to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, drizzle with a little extra olive oil and garnish with chopped parsley if desired.
Serve with pita bread, fresh vegetables, or as an accompaniment to fried fish or grilled meats.
Ingredients
Directions
Cook the Potatoes:
Place the peeled and chopped potatoes in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes.
Drain the potatoes well and return them to the pot. Let them sit for a few minutes to evaporate any excess moisture.
Prepare the Garlic:
While the potatoes are cooking, mince the garlic. For a smoother texture, you can also use a mortar and pestle to crush the garlic with a pinch of salt until it forms a paste.
Make the Skordalia:
In a large mixing bowl, mash the hot potatoes until smooth. You can use a potato masher or a ricer for a finer texture.
Gradually add the minced garlic, olive oil, and lemon juice (or vinegar) while continuously mixing. The mixture should become creamy and well-blended. Adjust the amount of garlic, lemon juice, and olive oil to taste.
Chill and Serve:
Transfer the skordalia to a serving bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, drizzle with a little extra olive oil and garnish with chopped parsley if desired.
Serve with pita bread, fresh vegetables, or as an accompaniment to fried fish or grilled meats.
Notes
Serving Suggestions:
Skordalia is best enjoyed as a dip with pita bread or fresh vegetables. It also pairs wonderfully with fried fish, grilled vegetables, or roasted meats.
Beverage Pairing:
- White Wine: A crisp and refreshing white wine like Assyrtiko or Sauvignon Blanc complements skordalia’s garlicky, tangy flavors.
- Ouzo: This traditional Greek anise-flavored spirit pairs well with skordalia, especially as part of a meze spread.
- Sparkling Water: For a non-alcoholic option, a chilled glass of sparkling water with a slice of lemon or lime can help balance the richness of the dip.
