If you love bold Mediterranean flavors, get ready to fall head over heels for Skordalia Greek Garlic Dip. This creamy, whipped potato dip bursts with garlicky goodness, plush olive oil, and a tang from red wine vinegar that will brighten up any meal or mezze spread. Whether you’re hosting friends or just want a zesty snack, Skordalia Greek Garlic Dip is the ultimate party-starter—irresistibly smooth, naturally vegan, and as vibrant as the Greek sunshine itself.
Ingredients You’ll Need
What makes Skordalia Greek Garlic Dip so magical is how a handful of humble ingredients come together to deliver a flavor-packed experience. Each item on the list pulls its weight—some lend creaminess, others add a punch, and a few tie everything together for that signature, pillowy texture.
- Russet potatoes: Go for the starchy kind—these potatoes create that perfect fluffy base and make the dip wonderfully smooth.
- Fresh garlic cloves: The star of Skordalia! These lend an assertive, spicy kick; use more or less depending on your garlic devotion.
- Extra virgin olive oil: Gives creaminess, depth, and a hint of fruitiness that elevates the entire dip.
- Red wine vinegar: Adds bright, tangy flavor and balances out the richness beautifully.
- Cold water: Just a splash keeps the texture light and helps everything blend nicely.
- Salt: Essential for bringing out the full spectrum of flavors in the dip.
- Chopped parsley or crushed walnuts (optional): A sprinkle on top adds color, aroma, and an irresistible finish.
How to Make Skordalia Greek Garlic Dip
Step 1: Boil the Potatoes
Start by placing your peeled, chopped russet potatoes in a large pot of salted water. Bring it to a gentle boil and let the potatoes cook until they’re fork-tender—this will usually take about 15 to 20 minutes. A fork should slide in effortlessly. Drain thoroughly, and don’t rush the next step; let the potatoes sit for a couple of minutes to steam-dry. This helps them release any extra moisture, ensuring a creamy Skordalia.
Step 2: Mash Until Smooth
While the potatoes are still warm, use a potato ricer (ideal for ultra-smooth texture) or a traditional masher to break them down. The goal is velvety smooth—no lumps, please! Working with the potatoes while warm helps the flavors mingle and the olive oil absorb perfectly later on.
Step 3: Blend with Garlic, Olive Oil, and Vinegar
Transfer your fluffy mashed potatoes to a food processor or mixing bowl. Add the minced garlic cloves, extra virgin olive oil, and red wine vinegar. Here’s where the dip transforms into its signature, whipped glory. Process or mix until creamy and well-emulsified, adding splashes of cold water as needed until you reach that classic spreadable but thick consistency of Skordalia Greek Garlic Dip.
Step 4: Season and Taste
Stop and take a taste! Season generously with salt, and adjust garlic or vinegar to suit your preferences. Remember, the flavors will deepen as the dip rests. If you like it bolder, throw in an extra clove or two of garlic—no judgment!
Step 5: Garnish and Serve
Spoon your finished dip into a serving bowl. Now’s the time to add a flourish! Scatter chopped parsley for freshness or a handful of crushed walnuts for crunch and a nutty, classic touch. Let the Skordalia Greek Garlic Dip rest for at least 30 minutes before serving—this melds the flavors into a unified, garlicky crescendo. Enjoy at room temperature or slightly chilled.
How to Serve Skordalia Greek Garlic Dip
Garnishes
A sprinkle of bright green parsley instantly livens up your bowl while adding a subtle herby lift. For a more rustic, traditional vibe, crushed walnuts make a gorgeous topper—think of them as little gems of crunch set against the velvety dip. You can even drizzle a swirl of olive oil on top for sheen and richness.
Side Dishes
Serve Skordalia Greek Garlic Dip with warm pita bread or toasted baguette slices for classic scooping. Crudités like crisp cucumber, bell pepper strips, and baby carrots love to mingle with that garlicky goodness. It’s also a phenomenal companion to grilled meats, fish, or classic Greek dishes like fried eggplant or zucchini fritters.
Creative Ways to Present
For your next gathering, try dolloping Skordalia onto crostini and finish with a cherry tomato slice or a bit of smoked paprika. Swirl it on a platter as a base for grilled vegetables, or tuck it into a wrap with roasted mushrooms. However you serve it, Skordalia Greek Garlic Dip adds instant Mediterranean flair to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Skordalia Greek Garlic Dip keeps well in an airtight container in the refrigerator for up to three days. The flavors will mellow and mingle—the garlic gets a touch softer, and the whole experience gets even more delicious.
Freezing
While Skordalia is best enjoyed fresh, you can freeze it for up to one month if needed. Just note that the texture may turn a bit denser, and you might need to re-whip it with a little water or fresh olive oil after thawing for that signature creaminess.
Reheating
Skordalia is usually served cool or at room temperature, so reheating isn’t necessary. If you’ve made it ahead and want it closer to room temp, simply let it sit out for 30 minutes and give it a quick stir to freshen up the texture before serving.
FAQs
Can I make Skordalia Greek Garlic Dip without a food processor?
Absolutely! While a food processor achieves a fluffy, perfectly blended dip, you can easily use a potato masher and a sturdy whisk or hand mixer. Mashing while the potatoes are warm helps smooth things out, though some rustic texture is perfectly traditional.
What if I want a stronger or milder garlic flavor?
That’s the beauty of Skordalia Greek Garlic Dip! Adjust the number of garlic cloves to suit your taste. For die-hard garlic fans, use more; for a gentler profile, pare back. If you end up with leftovers that are too assertive, a little extra potato or a spoonful of olive oil can mellow things out.
Can I use another type Dip
Russet potatoes create the fluffiest texture, but you could substitute Yukon Golds for a slightly creamier, denser dip. Avoid waxy varieties, as they can become gluey when mashed and don’t allow the dip to achieve that classic lightness.
Is Skordalia Greek Garlic Dip vegan and gluten free?
Yes, this version is naturally vegan as it contains only plant-based ingredients, and it’s gluten-free as written. If you choose the bread variation, be sure to select gluten-free bread for those with sensitivities.
How far in advance can I make Skordalia?
You can make Skordalia Greek Garlic Dip a day ahead! In fact, it tastes even better after resting a few hours in the fridge, allowing the flavors to meld and deepen. Just give it a quick stir before serving.
Final Thoughts
If you’ve never made Skordalia Greek Garlic Dip at home, now is the time to dive in! This vibrant, zesty dip is shockingly simple, unforgettable in flavor, and guaranteed to wow your guests. Whip up a bowl, gather your favorite dippers, and let your taste buds take a Mediterranean holiday.
Print
Skordalia Greek Garlic Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dip
- Method: Boiling
- Cuisine: Greek
- Diet: Vegan
Description
This Skordalia Greek Garlic Dip is a classic Mediterranean appetizer that is creamy, garlicky, and perfect for dipping warm pita bread or fresh vegetables. Made with mashed potatoes, garlic, olive oil, and vinegar, this vegan dip is easy to prepare and bursting with flavor.
Ingredients
Potato Mixture:
- 1 pound russet potatoes, peeled and chopped
Garlic Blend:
- 6 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
Additional:
- 1/4 cup cold water (as needed)
- Salt to taste
- Chopped parsley or crushed walnuts for garnish (optional)
Instructions
- Boil the Potatoes: Boil the peeled and chopped potatoes in salted water until fork-tender, about 15–20 minutes.
- Mash the Potatoes: Drain thoroughly and mash the potatoes until smooth while still warm.
- Blend Ingredients: In a food processor or using a hand mixer, blend the mashed potatoes with garlic, olive oil, and vinegar until creamy.
- Adjust Consistency: Add water gradually if needed to reach desired consistency. Season with salt.
- Serve: Transfer to a serving bowl, garnish with parsley or walnuts, and serve chilled or at room temperature with pita bread or vegetables.
Notes
- For a stronger garlic flavor, increase the number of cloves.
- To lighten the dip, replace some potatoes with soaked bread (traditional variation).
- Let the dip rest for at least 30 minutes before serving for best flavor.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
