Description
Greek Garlic Potato Dip (Skordalia) is a creamy, bold Mediterranean dip made with fluffy potatoes, garlic, olive oil, and lemon juice. This traditional Greek spread is rich, tangy, and perfect served with pita bread, fresh vegetables, or alongside grilled meats and vegetables.
Ingredients
- 800g white potatoes, peeled
- 4 fresh garlic cloves, chopped
- 1/2 cup (125 ml) freshly squeezed lemon juice
- 1/2 cup (125 ml) olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon white pepper
- 2 tablespoons cold water
- To Garnish
- Extra virgin olive oil
- Parsley, finely chopped
- Paprika
- To Serve
- Pita bread (gluten-free if preferred)
- Vegetable sticks (carrot, celery, cucumber, capsicum)
- Or serve with chicken, lamb, or vegetables
Instructions
- Boil the Potatoes: Place the peeled potatoes in a pot of boiling salted water and cook for 15–20 minutes until fork-tender. Drain well and allow them to cool completely to prevent a gummy texture.
- Blend the Ingredients: Transfer the cooled potatoes to a food processor. Add garlic, olive oil, lemon juice, sea salt, and white pepper. Pulse until smooth and creamy.
- If the dip is too thick, add a few tablespoons of cold water and blend again until the desired consistency is reached.
- Adjust & Garnish: Taste and adjust seasoning if needed. Transfer to a serving bowl and drizzle with extra virgin olive oil. Sprinkle with paprika and chopped parsley.
- Serve: Serve at room temperature with pita bread, fresh vegetables, or as part of a Greek mezze platter.
Notes
- This recipe makes a generous batch. For a smaller portion, simply halve the ingredients.
- Allowing the potatoes to cool completely helps maintain a creamy texture instead of becoming gluey.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Before serving leftovers, stir well and adjust the consistency with a little water or lemon juice if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip, Appetizer
- Method: Boil, Blend
- Cuisine: Greek