Description
This Greek Garlic Potato Dip—also known as skordalia—is bold, creamy, and full of zesty Mediterranean flair. Mashed potatoes meet a garlicky punch of lemon, olive oil, and spice, blended into a smooth, addictive spread that’s perfect for pita, grilled veggies, or spooning straight from the bowl. If you love garlic, trust me, this one’s a keeper. #GreekRecipes #DipsAndSpreads #GarlicLovers #MediterraneanEats
Ingredients
Scale
For the dip:
- 800g white potatoes, peeled
- 4 fresh garlic cloves, chopped
- ½ cup (125ml) freshly squeezed lemon juice
- ½ cup (125ml) olive oil
- 1½ teaspoons sea salt
- ½ teaspoon white pepper
- 2 tablespoons cold water
To garnish:
- Extra virgin olive oil
- Parsley, finely chopped
- Paprika
Instructions
- Boil peeled potatoes in salted water until very tender. Drain and let cool slightly.
- In a food processor, blend the potatoes, garlic, lemon juice, olive oil, sea salt, white pepper, and cold water until smooth and creamy.
- Taste and adjust seasoning if needed.
- Transfer to a serving bowl and drizzle with extra virgin olive oil.
- Garnish with chopped parsley and a sprinkle of paprika.
- Serve chilled or at room temperature with pita bread, raw vegetables, or grilled meats.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best creamy texture.
- For a stronger garlic flavor, add an extra clove or two, or let the dip sit for an hour before serving.
- If you prefer a looser consistency, blend in a bit more olive oil or water a tablespoon at a time.
- This dip stores well in the fridge for up to 4 days—flavor deepens over time!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg