Skordalia (Greek garlic dip)

    30 min

    Skordalia is a garlic lover's dream. Traditional skordalia is either made with stale bread or potatoes, or sometimes a mixture of both. This skordalia recipe calls for potatoes and is wonderful served alongside beetroot and fried fish. It can also be served as a dip as part of a meze spread.

    2 people made this

    Serves: 10 

    • 4 cloves garlic, crushed
    • 250ml extra-virgin olive oil
    • 3 medium potatoes, boiled and peeled
    • 4 tablespoons red wine vinegar
    • salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place garlic and a small quantity of olive oil in a food processor or blender. Combine at high speed.
    2. Feed potatoes into blender, piece by piece. Gradually add olive oil and vinegar, when all the oil has been absorbed, taste and, if necessary, correct seasoning by adding salt, pepper or a little more vinegar.
    3. Serve.

    Make it healthier

    You can try to reduce the amount of olive oil to approximately 150ml, if desired.


    A dry, floury potato will work best.

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    Reviews in English (1)


    I could of been in Greece the flavours took me back. I did 50/50 mince lamb & beef. It was heaven.  -  19 Aug 2014