Skordalia is not for the faint of heart - it's a powerful garlic dip that Greeks have been making since ancient times. Made with potatoes, bread, or almonds as a base, and loaded with raw garlic, this dip is pungent, addictive, and utterly delicious.
Our skordalia uses fluffy boiled potatoes as the base, which we mash while still warm before beating in copious amounts of garlic, olive oil, and vinegar. The result is a creamy, intensely garlicky spread that pairs magnificently with fried fish, beets, and bread.
We warn our guests about the garlic intensity, but they always want more. Skordalia is traditionally served with fried cod or zucchini fritters, and it's essential during Greek Lent. One taste and you'll understand why Greeks have been making this for thousands of years.
Our skordalia uses fluffy boiled potatoes as the base, which we mash while still warm before beating in copious amounts of garlic, olive oil, and vinegar. The result is a creamy, intensely garlicky spread that pairs magnificently with fried fish, beets, and bread.
We warn our guests about the garlic intensity, but they always want more. Skordalia is traditionally served with fried cod or zucchini fritters, and it's essential during Greek Lent. One taste and you'll understand why Greeks have been making this for thousands of years.
Prep: 20 mins
Cook: 25 mins
Serves: 8
Easy
Ingredients
500g potatoes (floury variety)
6-8 cloves garlic (or more to taste)
3/4 cup extra virgin olive oil
3 tbsp white wine vinegar
1/4 cup lemon juice
1/2 tsp salt
Warm water as needed
6-8 cloves garlic (or more to taste)
3/4 cup extra virgin olive oil
3 tbsp white wine vinegar
1/4 cup lemon juice
1/2 tsp salt
Warm water as needed
Instructions
1. Boil potatoes in salted water until very tender. Drain well and peel while still hot.
2. Pass potatoes through a ricer or mash until completely smooth. No lumps.
3. Pound garlic with salt in a mortar until a paste forms. Alternatively, mince very finely.
4. Add garlic paste to warm potatoes. Beat vigorously with a wooden spoon.
5. Alternating between oil and vinegar/lemon juice, add them in a thin stream while beating constantly - like making mayonnaise.
6. Beat until very smooth and fluffy. Add warm water if needed for desired consistency.
7. Taste and adjust garlic, vinegar, and salt. The dip should be bold and punchy.
8. Serve with fried fish, beets, or as a dip with bread.
2. Pass potatoes through a ricer or mash until completely smooth. No lumps.
3. Pound garlic with salt in a mortar until a paste forms. Alternatively, mince very finely.
4. Add garlic paste to warm potatoes. Beat vigorously with a wooden spoon.
5. Alternating between oil and vinegar/lemon juice, add them in a thin stream while beating constantly - like making mayonnaise.
6. Beat until very smooth and fluffy. Add warm water if needed for desired consistency.
7. Taste and adjust garlic, vinegar, and salt. The dip should be bold and punchy.
8. Serve with fried fish, beets, or as a dip with bread.
