If you’re craving a zesty, creamy dip that bursts with garlic and bright lemon flavors, then you have to try my Easy Skordalia (Greek Garlic Dip) Recipe. This traditional Greek favorite is incredibly simple to make, yet packed with punchy depth and smooth richness from potatoes, garlic, and olive oil. Whether you’re elevating a casual gathering or wanting a flavorful spread for your next meal, this skordalia hits all the right notes and brings a vibrant, authentic Mediterranean touch right to your table.
Ingredients You’ll Need
This Easy Skordalia (Greek Garlic Dip) Recipe calls for just a handful of ingredients, each playing an essential role in crafting its luscious texture and bold flavor profile. These simple, fresh components come together effortlessly, making it a fantastic option even on busy days.
- Russet or Yukon gold potatoes: The creamy base that gives the dip its smooth and hearty texture.
- Garlic cloves: The star ingredient providing that unmistakable pungent kick; adjust the quantity to your liking.
- Fresh lemon juice: Adds a bright, tangy acidity that balances out the richness perfectly.
- Extra virgin olive oil: For silkiness and the signature Mediterranean flavor, the quality here really shines through.
- Salt and freshly ground black pepper: Essential seasonings to round out the taste.
- Fresh parsley (optional): A lovely, fresh garnish that lends a pop of color and herbal brightness.
How to Make Easy Skordalia (Greek Garlic Dip) Recipe
Step 1: Cook the Potatoes
Start by peeling and cutting the potatoes into even 2 to 3-inch pieces to ensure they cook evenly. Place them in a pot of cold, salted water and bring to a boil over medium-high heat. Boil until the potatoes are fork-tender, which usually takes about 15 to 20 minutes. Once cooked, drain the potatoes but reserve some of the cooking water to adjust the dip’s consistency later. Let the potatoes cool slightly; this helps them blend more smoothly.
Step 2: Prepare the Garlic Mixture
While your potatoes cool, it’s time to give your garlic some love. In a food processor, combine the minced garlic cloves with fresh lemon juice. Pulse and process until the garlic is finely puréed. Letting this mixture rest for a few minutes mellows the raw garlic’s sharpness, creating a smoother, more mellow flavor that’s essential in this Easy Skordalia (Greek Garlic Dip) Recipe.
Step 3: Blend the Ingredients
Add the cooled, cooked potatoes to the food processor with the garlic and lemon mixture. Pulse to start combining the elements, then slowly drizzle in the extra virgin olive oil while the processor runs. This gradual addition emulsifies the dip, giving it that dreamily creamy texture. If the mixture feels too thick, loosen it by adding a tablespoon of the reserved potato water at a time until you reach the perfect consistency.
Step 4: Season and Serve
Last but not least, season your skordalia generously with salt and freshly ground black pepper. Taste and adjust as needed—the salt really helps bring those vibrant flavors to life. Transfer the dip to a serving bowl, drizzle a little more olive oil on top for sheen and extra flavor, and sprinkle fresh parsley if desired. This Easy Skordalia (Greek Garlic Dip) Recipe is now ready to impress.
How to Serve Easy Skordalia (Greek Garlic Dip) Recipe
Garnishes
Fresh parsley adds a bright pop of color and a subtle herbaceous note that complements the garlicky richness beautifully. A drizzle of good quality olive oil on top not only looks inviting but also enriches each bite with silky depth. You can also sprinkle a pinch of smoked paprika for a hint of warmth and color contrast.
Side Dishes
Skordalia is incredibly versatile and pairs wonderfully with crispy fried fish, grilled meats, or roasted vegetables. It’s also a stellar companion to warm pita bread or thick crusty bread for dipping. Beyond the classics, try it as a spread for sandwiches or a dollop atop roasted potatoes for an extra layer of flavor.
Creative Ways to Present
For a party-ready look, serve your Easy Skordalia (Greek Garlic Dip) Recipe in a shallow bowl surrounded by colorful vegetable crudités—think vibrant bell peppers, cherry tomatoes, or cucumber slices. Alternatively, spoon it into mini jars or ramekins for individual servings, perfect for casual gatherings. You might even swirl it onto plates as a sauce base for grilled seafood or chicken for a Mediterranean-inspired dinner plate.
Make Ahead and Storage
Storing Leftovers
This Easy Skordalia (Greek Garlic Dip) Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen as the ingredients meld together. Just give it a good stir before serving again.
Freezing
While freezing is possible, it’s best to avoid it with skordalia as the texture of potatoes can change once frozen and thawed, becoming grainy or watery. For the freshest experience, enjoy it within a few days of making.
Reheating
Skordalia is traditionally served at room temperature or chilled, so reheating isn’t necessary. If you prefer it slightly warmer, gently bring it to room temperature and stir in a bit of olive oil or reserved potato water to revive its creamy texture rather than using heat, which may alter the flavors.
FAQs
Can I use other types of potatoes for skordalia?
You can use other starchy potatoes, but russet or Yukon gold are ideal because they mash smoothly and absorb flavors well, resulting in a creamier dip.
How garlicky is this Easy Skordalia (Greek Garlic Dip) Recipe?
This recipe is confidently garlicky but balanced by lemon juice and olive oil. You can adjust the garlic amount to your preference if you want it milder or punchier.
Is it necessary to use a food processor?
While a food processor makes blending the dip quick and easy, you can also mash the potatoes by hand and whisk the garlic and lemon in separately, combining everything carefully for a rustic texture.
What can I substitute for lemon juice?
If you don’t have fresh lemons, white wine vinegar is a great alternative that still provides the acidity needed to brighten the flavors beautifully.
Can skordalia be vegan?
Absolutely! This Easy Skordalia (Greek Garlic Dip) Recipe is naturally vegan, using plant-based ingredients like potatoes, garlic, lemon, and olive oil, perfect for a plant-friendly diet.
Final Thoughts
I absolutely adore how effortlessly this Easy Skordalia (Greek Garlic Dip) Recipe comes together while delivering a bold, garlic-forward flavor that’s perfect for so many occasions. It’s a dip that brings a little sunshine from the Mediterranean into your kitchen in just 35 minutes. I hope you enjoy making it as much as I do and find it becoming a regular go-to for your entertaining and everyday meals. Trust me, once you try it, you’ll wonder how you ever lived without it!
Print
Easy Skordalia (Greek Garlic Dip) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dip
- Method: Blending
- Cuisine: Greek
- Diet: Gluten Free
Description
Easy Skordalia is a traditional Greek garlic dip made by blending soft potatoes with fresh garlic, lemon juice, and olive oil, creating a creamy and flavorful spread perfect for serving with pita bread, fried fish, or roasted vegetables. This quick and simple recipe yields a smooth, tangy dip that brings a burst of Mediterranean flavor to any meal.
Ingredients
Potatoes
- 2 large russet or Yukon gold potatoes, peeled and cut into 2–3 inch pieces
Garlic Mixture
- 4–6 cloves garlic, minced (adjust to taste)
- ¼ cup fresh lemon juice (or white wine vinegar)
Other Ingredients
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Potatoes: Place the peeled and cut potatoes into a pot of cold, salted water. Bring the water to a boil over medium-high heat and cook the potatoes until fork-tender, about 15 to 20 minutes. Once cooked, drain the potatoes, reserving some of the cooking water, and allow them to cool slightly.
- Prepare the Garlic Mixture: In a food processor, combine the minced garlic and fresh lemon juice. Process the mixture until the garlic is finely puréed. Let it sit for a few minutes to soften the sharpness and pungency of the garlic flavor.
- Blend the Ingredients: Add the cooked potatoes into the food processor with the garlic mixture. Pulse to combine, then gradually add the extra virgin olive oil in a steady stream while processing until the mixture becomes smooth and creamy. If the dip is too thick, add reserved potato cooking water one tablespoon at a time to achieve your desired consistency.
- Season and Serve: Season the Skordalia with salt and freshly ground black pepper to taste. Transfer it to a serving bowl, drizzle with additional olive oil, and garnish with chopped fresh parsley if desired. Serve at room temperature or chilled alongside pita bread, fried fish, or roasted vegetables for a delightful appetizer or side dish.
Notes
- Adjust the number of garlic cloves according to your taste preference for milder or stronger garlic flavor.
- If you don’t have fresh lemon juice, white wine vinegar is a good alternative to add acidity.
- Reserve some potato cooking water as it helps adjust the dip’s consistency without diluting flavor.
- Skordalia pairs wonderfully with fried or grilled fish and roasted vegetables, enhancing Mediterranean-inspired meals.
- For a dairy-free version, this recipe is naturally free of dairy products.
