Skordalia (Greek Potato and Garlic Dip)

5 from 3 votes

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. 

close up overhead: bowl of Greek potato and garlic dip garnished with scallions

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!

For more classic condiment recipes, check out my Toum Recipe – Lebanese Garlic Sauce, Homemade Labneh Recipe, and this Authentic Tzatziki Recipe (Gyro Sauce).

black bowl of creamy Skordalia dip

Ingredient Notes and Substitutions

  • 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.

How to Make Skordalia

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
overhead: creamy skordalia served in black bowl surrounded by hexagon shaped crackers

Frequently Asked Questions

What Is Skordalia Sauce Made Of?

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.

What To Serve With Greek Potato and Garlic Dip?

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.

How To Store Leftover Skordalia?

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.

man's hand dipping cracker into bowl of Greek potato and garlic dip

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close up overhead image: bowl of Greek mashed potatoes garnished with scallions

Skordalia (Greek Potato and Garlic Dip)

5 from 3 votes
Skordalia is a classic Greek potato and garlic dip that features almonds, garlic and spices pureed to a rich, creamy texture.
Servings: 6
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes


  • 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)



  • 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.


Calories: 507kcal | Carbohydrates: 19g | Protein: 6g | Fat: 47g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 398mg | Potassium: 481mg | Fiber: 4g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 2mg

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.

Course: Appetizer
Cuisine: Greek
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): greek skordalia potato dip


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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Recipe Rating


  1. 5 stars
    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

  2. Hi Kevin, I like your recipes!
    You make us dream to go on the Silk Road!
    Waiting forward to receive more!!!

  3. 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!

  4. 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!

  5. 5 stars
    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