Skordalia (Greek Garlic–Potato Dip)

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.

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Skordalia (Greek Garlic–Potato Dip)

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…

TypeDips

DifficultyEasy

CuisineGreek

Ingredients

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• 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 PotatoesBoil potatoes in salted water until very tender (12–15 minutes). Drain, reserving some cooking water. Let steam-dry 2 minutes.
2. Mash WarmRice or mash the warm potatoes in a bowl until smooth.
3. Build the EmulsionWork 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 & RestSeason 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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