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Feb 25, 2021

Skordalia | Greek Garlic and Potato Dip

This Skordalia is a delicious Greek dip made with raw garlic and riced potatoes. It can be used as a dip, a spread, or a sauce. 

Skordalia with rolls





The first time I tried skordalia was at a lovely Greek restaurant on State Street in Santa Barbara. We were with friends walking around looking for a place for dinner and stumbled upon this restaurant. The waiter brought a basket of bread and this bowl of spread. 

The spread was so delicious that we couldn't stop eating it. We knew it was garlicky, but we couldn't quite figure out what was in it besides garlic and lemon. It kind of has the consistency of hummus but not quite the same. Clearly it wasn't mayonnaise, but what was it? 

When the waiter told us it was potato, that made total sense! It was so creamy and delicious, and much lighter than anything with mayonnaise or cream cheese. 

Whenever we are in Santa Barbara, we return to that restaurant and begin each meal with bread and skordalia. 

Skordalia with chives




This garlicky spread is delicious as a dip with crudités and pita chips, as a spread on bread and flatbread, and as a sauce on fish or meat. 

Drizzle the top with a little olive oil and sprinkle it with some chives or parsley just before serving. Be sure to serve it at room temperature to bring out all of the flavors. 

This skordalia is also very lemony, with both lemon juice and lemon zest. Soak the chopped garlic in lemon juice before emulsifying everything together to mellow the flavors of the garlic. 



Skordalia with olives and crackers




This Greek garlic and potato dip is also delicious served with crackers and olives as an appetizer. 

Ingredients in this skordalia:

  • A russet potato, which add an earthy flavor

  • Garlic, of course

  • Lemon juice and lemon zest

  • Sliced almonds - they add a creaminess to the dip

  • Extra virgin olive oil

  • Salt

  • Pepper



Skordalia with pita chips



You will definitely need a blender to emulsify the garlic, lemon, almonds, olive oil, and salt together. I actually used a small blender meant for smoothies and it worked perfectly. 

If you have one, be sure to use a potato ricer or food mill to break up the potatoes. If you don't have either, mash them with a masher or fork. They will be less smooth, but still delicious. Don't add the potatoes to the blender or they will become glue-like. 






Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is condiments, and our host is Lauren of Healthy-Delicious

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host for the month chooses the theme and members share recipes on that theme suitable for a delicious meal or party. 

Then you can hop from blog to blog to check them out. So come along and see all of the delicious and inspired dishes!



Skordalia - Greek Garlic and Potato Dip





Skordalia - Greek Garlic and Potato Spread Recipe

Skordalia - Greek Garlic and Potato Spread Recipe
Yield: 10 servings
Author: Karen's Kitchen Stories
This Skordalia is a delicious Greek dip made with raw garlic and riced potatoes. It can be used as a dip, a spread, or a sauce.

Ingredients

  • 1 12 ounce russet potato, peeled and sliced into 1/2 inch thick slices
  • 4+ large garlic cloves, peeled and finely minced, enough to make 1 tablespoon of garlic paste
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 2/3 cup sliced almonds, blanched or skin on. I uses Trader Joe's unsalted dry toasted sliced almonds
  • 1/2 cup extra virgin olive oil, plus more for serving
  • 1/2 cup water
  • 3/4 teaspoon table salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons minced fresh chives or parsley

Instructions

  1. Add the potatoes to a 2 to 3 quart saucepan and cover with water by one inch. Bring to a boil and simmer for 18 to 22 minutes, until fork tender. 
  2. Add the garlic to the lemon juice and let soak for 10 minutes. 
  3. Add the garlic and lemon juice mixture, the zest, almonds, olive oil, water, and salt in a blender for 45 seconds. 
  4. Drain and rice the potatoes into a medium bowl. Stir in the garlic mixture until smooth. Add the pepper and more salt to taste. 
  5. Transfer the dip to a serving bowl and drizzle with a bit of olive oil and sprinkle with chives or parsley. 

Notes:

Make ahead tip: this dip can be refrigerated up to three days in advance. Bring to room temperature to serve.

Calories

234.72

Fat (grams)

19.88

Sat. Fat (grams)

2.24

Carbs (grams)

11.85

Fiber (grams)

2.97

Net carbs

8.89

Sugar (grams)

1.28

Protein (grams)

4.53

Sodium (milligrams)

115.47

Cholesterol (grams)

0.00
dip, spread, potatoes, garlic
appetizers
Greek
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I've been dying to try making skordalia for a long time. When my Cook's Illustrated, Jan/Feb, 2021, arrived, it was serendipity and perfect for this event. I adapted their recipe and love all of the lessons about how they come up with the final recipe. 

There are lots of skordalia recipes out there, but this one is delicious served immediately and also survives three days in the refrigerator without become too pasty. 

The magazine issue also includes recipes for egg sandwiches, kimchi bokkeumbap, gnudi, chicken and gravy, and tips for using your Instant Pot. Totally worth a subscription. 

Would you like to comment?

  1. I've never heard of this dip, but my potato (and garlic) loving family are going to enjoy this a LOT!!!

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  2. I have never heard of this dip / spread, but I can tell I would love it. I love the fact it uses a potato!!!

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  3. I love potatoes and this is a great new-to-me way to use them! I love your tip about soaking the garlic in the lemon juice to mellow it. So smart!!

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  4. Do we have to eat this as a dip? I would love to just hang out with it and put my face in it ! Such a delicious dip. Sounds like a crowd favorite!

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  5. This is such a versatile recipe! I want to try is as a dip, spread, and sauce!

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  6. This sounds delicious and I've never seen anything like it. It's like a starchier hummus! :) LOVE.

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  7. You have brought something to the table that none of us have heard of before, I love that. Yes the potato is a surprise but I can imagine how good it is too. Sounds absolutely delicious!

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  8. Thank you Karen for this recipe, My oncle use to do it and it is really delicious. sometimes we used to add a bit of tahini to it and it will be a bit resembling a hummus... both are delicious :)
    dina

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    Replies
    1. Tahini does sound like an interesting addition. Thanks for the visit!

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  9. Can’t wait to try! Thanks Karen

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I would love to hear from you!