Skordalia (Greek Potato and Garlic Dip)
This recipe for skordalia is easy to make, versatile, and bursting with simple, yet sensational flavors. All you need is a handful of basic ingredients and about 20 minutes to have this nutty, lemony, garlic-infused masterpiece on your table.
Skordalia is a Greek-inspired recipe with serious staying power. The earliest accounts of this dish go all the way back to 330 A.D. in the Byzantine Empire! This potato and garlic dip has, of course, evolved since the early days, but it remains just as popular as ever.
It isn’t hard to understand why, either. While this may sound like a hyped up garlic mashed potato, this so much more! This classic, crafty combination transforms everyday ingredients into a luscious culinary treasure. Make a batch of this scrumptious skordalia to dip, dollop, and dress up all your favorite snacks!
Table of Contents
For more classic condiment recipes, check out my Toum Recipe – Lebanese Garlic Sauce, Homemade Labneh Recipe, and this Authentic Tzatziki Recipe (Gyro Sauce).
- Potatoes – Russet potatoes are earthy and easy to mash, making them a good choice for this recipe. However, I actually prefer Yukon Gold potatoes. They are a tad more expensive but bring a creamy texture and buttery flavor that make them totally worth it.
- Kosher Salt – Enhances and harmonizes the flavors of the dish without making it overly salty.
- Olive Oil – Adds richness and smoothness with a hint of nutty flavor.
- Almonds – Gives the dip an earthy, sweet, and nutty flavor along with a smooth, creamy texture.
- Garlic – The star player of our recipe, garlic infuses the dip with a potent dose of pungent, peppery, and zesty flavor.
- Lemon – Brings the recipe to life with a bright blast of citrus flavor and acidity.
- Red Pepper Flakes – Sprinkled on top, red pepper flakes add a pop of smoky spiciness and a lovely flash of red.
- Green Onion – Adds a mild onion flavor, freshness, and a splash of green color.
- Cook the Potatoes. Place a medium saucepan with salted water over high heat and bring to a boil. Add the potatoes and cook for about 5-6 minutes, until fork tender. Drain the water, transfer the potatoes to a medium bowl, and mash.
- Puree Other Ingredients. Combine the olive oil, almonds, garlic, water, and lemon juice in a blender. Puree the mixture until it is smooth and emulsified.
- Combine Puree with Potatoes. Transfer the almond and garlic puree to the bowl with the mashed potatoes. Pour it over the top and stir until fully incorporated. Season with salt, taste, and adjust to taste.
- Garnish & Serve. Top your skordalia with a healthy drizzle of olive oil, a sprinkling of red pepper flakes, and plenty of chopped green onions. Serve immediately with chips, crackers, pita, and vegetables.
My recipe is a simple, scrumptious combination of creamy mashed potatoes, olive oil, pureed almonds, loads of zesty garlic, salt, pepper, and a splash of lemon juice. We garnish this potato and garlic dip with more olive oil, crushed red pepper, and chopped green onions.
Traditionally, skordalia can also be made with stale bread in place of potatoes. The crusty bread is soaked in water, wrung out, and blended with the almond-garlic puree. You may also find earlier recipes that use vinegar instead of water. The recipe has evolved over the centuries as different ingredients became available.
You can also find variations of this dip made with parsnips, beets, sweet potatoes, and more.
This divinely delectable potato and garlic dip makes a fabulous snack, appetizer, and condiment. Here are just a few of my favorite ways to enjoy skordalia:
– This dip pairs perfectly with fried fish like cod, haddock, or these Palestinian Fish Kofta Meatballs.
– Serve it as part of a mezze platter with chips, veggies, olives, and a variety of other dips. Melitzanosalata (Creamy Eggplant Dip), Muhamara (Red Pepper Dip), and Tirokafteri (Feta Cheese Spread) are all great picks.
– Enjoy with Pita Bread Recipe (Khubz), Garlic Naan Bread, or your favorite bread.
– Add a dollop to your next gyro or Greek Chicken Souvlaki.
– Dress up your favorite fried veggies like eggplant, zucchini, or these Onion Pakora (Indian Onion Fritters).
– Skordalia is also great with all types of roasted meats including Kafta (with Beef or Lamb), Chicken Koobideh, Lamb Shawarma, and more.
This dip will stay fresh for up to 4 or 5 days when stored in an airtight container in the refrigerator. You can enjoy it cold, or reheat it in a saucepan or the microwave before enjoying it again.
Greek potato and garlic dip is so quick and easy to make, you likely won’t need to freeze any leftovers — but it is an option. Use an airtight container or freezer-safe bag, remove as much air as possible, and store in the freezer for 2-3 months. Defrost overnight in the refrigerator before reheating.
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Skordalia (Greek Potato and Garlic Dip)
Ingredients
- 1 lb Yukon Gold or russet potatoes peeled and cubed
- 1 tsp kosher salt
- 1 cup olive oil
- 1 cup blanched almonds
- 1/2 cup water
- 3 cloves garlic
- 1 lemon (2 tbsp lemon juice)
Garnish
- olive oil
- red pepper flakes
- 3 green onions green tops finely cut
Instructions
- Bring salted water in a medium saucepan to a boil and cook potatoes until fork tender (5-6 minutes). Drain and mash in a medium bowl.
- In a blender add the olive oil, almonds, water, garlic and lemon juice. Puree until smooth and emulsified.
- Pour the almond mixture over the mashed potatoes and stir to incorporate. Season to taste with salt.
- Garnish with a drizzle of olive oil, red pepper flakes and green onion tops. Serve warm with chips, pita or chopped vegetables.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
kevin, instead of smashing the potatoes, I am going to use the medium disc of the French moulinex this will give me a smoother texture for the spuds.nThanks for the delicious recipe
Sounds great! Thanks Gillian. 🙂
Hi Kevin, I like your recipes!
You make us dream to go on the Silk Road!
Waiting forward to receive more!!!
Best,
Carla
o glad you’re enjoying the recipes Carla!
Awesome I like it
Thanks Zee!
What ‘weight’ of potatoes do I need? 8 ounces? 12 ounces? When I read ‘2 Yukon Gold’ potatoes, I am uncertain – HUGE potatoes? ‘Regular size’ potatoes?
1 Cup of olive oil seems to be a lot for only 2 regular size potatoes… I’m going to try this recipe, it looks delicious! Thanks!
That would for one pound (2 yukon or russet) typically Emily. Sorry for any confusion.
I cant wait to make this dip. It looks easy enough and I am sure it is delicious!
Super easy and VERY tasty Valerie!
When I was a kid, I used to get this dip as part of a Greek starter platter. I still remember exactly what it tasted like 🙂 I have to make this really soon!
Hope this live sup to your memories Andrea! 🙂
Will be making this soon i never had skordaila potato and garlic dip before perfect for my snacks will dm you if i make this and let you know how it goes Thanks Ramya
I hope you enjoy it! Let me know!