Sauces and Dips

Creamy, Garlicky Dip for Fish, Veggies, and Bread

Skordalia is a traditional Greek dip made by blending warm potatoes with garlic, extra-virgin olive oil, and lemon. It’s silky, pungent, and irresistibly tangy—perfect with fried fish, roasted vegetables, crusty bread, or beets.

Ingredients (Makes about 1½ cups)

• 1 lb (450 g) Yukon Gold or russet potatoes, peeled and cut into chunks
• 4–6 garlic cloves, minced to a paste
• ⅓–½ cup extra-virgin olive oil (add to taste)
• 2–3 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar (optional, for extra brightness)
• ½–1 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• 2–4 tablespoons reserved potato cooking water, as needed

Instructions

1. Cook the Potatoes
   Boil potatoes in salted water until very tender (12–15 minutes). Drain, reserving some cooking water. Let steam-dry 2 minutes.
2. Mash Warm
   Rice or mash the warm potatoes in a bowl until smooth.
3. Build the Emulsion
   Work in the garlic paste, then whisk in olive oil slowly, alternating with splashes of the warm cooking water until creamy. Stir in lemon juice (and vinegar if using).
4. Season & Rest
   Season with salt and black pepper. Let sit 10 minutes to meld. Adjust oil, acid, and salt to taste.

Serving Ideas

• Serve with fried or grilled fish, shrimp, or calamari
• Spoon alongside roasted beets, carrots, cauliflower, or greens
• Spread on warm bread, pita, or use as a mezze dip

Tips from @saucesanddips

• Use warm potatoes and add oil slowly for a silky texture.
• Avoid food processors—they can make potatoes gummy; a ricer or masher is best.
• Variations: replace some potato with soaked bread or add a handful of ground walnuts/almonds for a classic regional twist.

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