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
Scale
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
