Skordalia Recipe – Greek Special
Skordalia is a beloved Greek garlic dip and spread that delivers bold flavor with simple ingredients. Made traditionally with either mashed potatoes or soaked white bread, this creamy dip combines garlic, extra virgin olive oil, and a splash of vinegar for a sharp, tangy kick. Whether you serve it as a side dish alongside fried fish, warm pita or roasted vegetables, Skordalia brings an irresistible punch of flavor that elevates any meal. Enjoyed across Greece, this dip is as versatile as it is delicious.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Skordalia Recipe Ingredients:
- 3 large potatoes (peeled and cubed) or 3 slices of day-old white bread (crusts removed)
- 4-6 garlic cloves (adjust to your taste)
- 1/4 cup red wine vinegar (or white wine vinegar)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup water (if using bread, you might need more)
- Fresh parsley (optional, for garnish)
Cook the Potatoes:
If using potatoes, boil them in salted water for about 15-20 minutes, or until they are soft and easily pierced with a fork.
Drain well and set aside.
Prepare the Bread (If Using):
If you’re using bread, soak the slices in a bowl of water for 5-10 minutes, then squeeze out the excess water.
Tear the bread into smaller pieces.
Mash the Base:
For potatoes: Mash the boiled potatoes until smooth.
For bread: Mash the soaked bread until it forms a smooth paste.
Add Garlic and Vinegar:
Crush or finely chop the garlic cloves and add them to the mashed potatoes or bread.
Stir in the red wine vinegar.
Incorporate Olive Oil:
Gradually add the olive oil while mixing, creating a smooth, creamy texture.
You can adjust the amount of olive oil depending on how creamy you want the consistency.
Season:
Add salt and pepper to taste.
If you prefer a smoother consistency, you can add a little water, one tablespoon at a time, until you reach your desired texture.
Serve:
Transfer the Skordalia to a serving dish and garnish with fresh parsley, if desired.
Serve it alongside fried fish, roasted vegetables, or warm pita bread.
Recipe Notes:
Potato vs Bread Base: You can use either boiled, mashed potatoes or soaked white bread (crusts removed) as the base. Potatoes give a smoother texture, while bread makes it lighter.
Garlic Strength: Adjust the number of garlic cloves depending on how sharp or mild you like it — 4 cloves offer a punch, 6 or more will make it more intense.
Olive Oil Quality: Use extra virgin olive oil for the best flavor and richness. A good quality olive oil makes a big difference in Skordalia’s finishing taste.
Consistency Control: If the dip feels too thick, add water one tablespoon at a time until desired smoothness is achieved.
Serving Suggestions: Skordalia goes beautifully with warm pita bread, grilled or fried fish, or roasted vegetables. Garnish with fresh parsley for a hint of color.
