Learn how to make the traditional Greek skordalia recipe, a creamy garlic and potato dip made with olive oil, vinegar, and garlic. Perfect with vegetables, fish, or warm pita.
Some of my favorite traditional recipes are the humble ones that were born out of necessity rather than luxury. Skordalia is one of those dishes. Made from simple pantry staples like potatoes, garlic, olive oil, and vinegar, it was traditionally prepared in a mortar and pestle, with each ingredient slowly worked together into a creamy, garlicky paste.
If your family enjoys hummus or aioli as much as mine does, skordalia is another Mediterranean dip worth trying.
What Is Skordalia?
Skordalia is a traditional Greek garlic and potato dip made by blending mashed potatoes, garlic, olive oil, and vinegar into a smooth, creamy spread. While potatoes are the most common base, some regional versions use stale bread, walnuts, or almonds instead.
This garlicky dip is a staple of Greek food and is traditionally served with fried cod on March 25th, Greece’s Independence Day. Today, people enjoy it year-round as a dip, spread, or side dish alongside vegetables, fish, and warm pita bread.
Why You’ll Love This Greek Garlic Dip
- Made with simple pantry ingredients
- Naturally vegetarian and gluten-free
- Perfect as a dip, spread, or side dish
Ingredients You’ll Need
Best Potatoes for Greek Garlic and Potato Dip
Potatoes are what give skordalia its wonderfully creamy texture. I usually reach for Russet potatoes because they mash up light and fluffy, but Yukon Gold potatoes work beautifully too if you prefer a richer, creamier dip. Honestly, either one will work well, so use whatever you have on hand.
Garlic Cloves
Garlic is the heart and soul of skordalia. Traditional Greek recipes aren’t shy about using a lot of garlic, which is what gives this dip its bold, unmistakably garlicky flavor. If you’re a garlic lover, you’ll appreciate the authentic version made with fresh cloves of garlic.
If you prefer something a little gentler, try using roasted garlic instead.
Extra Virgin Olive Oil
This is one ingredient I wouldn’t skimp on. Since skordalia contains only a handful of ingredients, the flavor of the olive oil really shines through.
Red Wine Vinegar
A splash of red wine vinegar adds just enough tang to brighten the whole dish. If you don’t have red wine vinegar, don’t worry. Fresh lemon juice works wonderfully and gives the dip a slightly fresher flavor. White wine vinegar or apple cider vinegar are also good substitutes.
Salt
Don’t underestimate the salt. It helps bring all the flavors together and can make the difference between a good skordalia and a great one. I recommend starting with a little and adjusting to taste once everything is blended.
Fresh Parsley
A sprinkle of fresh parsley adds a touch of color and freshness right before serving. It’s completely optional, but I love how it brightens the finished dish. Fresh dill or chives are lovely alternatives if that’s what you have growing in the garden
