Skordalia: the amazing recipe for Greek garlic and potato dip

Skordalia is a classic Greek potato and garlic dip that's perfect for summer. It's made with mashed potatoes and garlic, plus some red wine vinegar to give it a touch of tangy flavor and olive oil to make it creamy.

This rich, mouthwatering dip is amazingly delicious, especially for garlic lovers out there. Enjoy your skordalia as a dip with bread, pita, or flatbread, as part of a meze platter, or serve it as a side dish with other Greek dishes like souvlaki, roasted fish, lamb, or chicken.

Tips for Making Greek Garlic and Potato Dip

Rinse the potatoes well before and after cooking them. This helps remove starch and will improve the texture and flavor of the skordalia.

You can add nuts to your skordalia if you like. Almonds and walnuts are the classic options.

If you don't have red wine vinegar, substitute it for freshly squeezed lemon juice.

If desired, garnish your skordalia with lemon zest or fresh chopped herbs.

Add more garlic if desired.

For a richer garlic flavor, try roasting the garlic cloves before making the skordalia.

For a milder garlic flavor, boil the garlic in milk for 5 minutes.

How to Store Skordalia

While skordalia tastes best when enjoyed fresh, you can keep it in an airtight container in the fridge for up to 2 days.

How to Make Skordalia

Place the potatoes in a pot and cover with water. Bring the water to a boil, then lower the heat to a simmer. Cook the potatoes for 30 minutes.

Drain the potatoes, reserving 1/2 cup of starchy water. Run them under hot water, then set them aside.

Put the 1/2 cup water, and vinegar in a food processor.

Add the salt.

Add the garlic. Pulse until the garlic is pureed.

Chop the potatoes and add them to the food processor. Pulse to combine.

Gradually add the olive oil.

Continue to pulse until the mixture is completely blended and the oil is emulsified.

Serve slightly chilled or at room temperature.