Traditional Greek Potato Garlic dip/spread (Skordalia)

Traditional Greek Potato Garlic dip/spread (Skordalia)

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
Cooking Time: 


Skordalia (Garlic dip), is a very common dip in Greece and is usually present on the side of fried cod or boiled beetroots. It's made either by using bread or mashed potatos. In this recipe we are using potatos.

We believe that this way it's better for those not used to spicy food containing garlic. The bread version is stronger in taste. It's an easy recipe and the result is "powerful"!


- 700-800gr/25-28oz/1.5-1.8lb potatoes
- 4-5 garlic cloves (around 20gr/0.7oz), minced
- 3 tablespoons red wine vinegar
- 160ml extra virgin olive oil (2/3 of a cup)
- salt



Peel and cut the potatoes in cubes (4-5 cm/1.5-2 inches thick).
Place them in a pot with slightly salted boiling water and boil them until the they are softened enough to mash (when ready, they can be easily pierced with a fork).
Then remove from the pot, drain the potatoes and them in a bowl.
Mash the potatoes and add the garlic and the vinegar.
Stir to incorporate, and then add the olive oil and the salt, stir well, until they are absorbed.

Leave aside to cool down (minimum 30 minutes). This will allow the flavors to develop.
Serve it as a starter with some crusty bread and olives, or as a side dish for fried fish or boiled veggies.


1. You can add or reduce the quantity of the garlic according to your preferences.
2. Be careful with the salt, as this recipe requires a bit more than usual. Just taste it when adding the salt to achieve the desired outcome.


Main Ingredients: 

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