Bold, creamy, and irresistibly garlicky, Skordalia (pronounced skor-thal-YAH) is one of Greece’s most beloved traditional dips. Made three different ways — with potatoes for a silky, smooth texture; with soaked bread for a rustic, tangy spread; or with walnuts for a rich, nutty variation — this versatile dish showcases the magic of garlic, olive oil, and vinegar (or lemon). More of a purée than a sauce, Skordalia is delicious served with grilled fish, roasted vegetables, or warm pita, and adds a flavorful Mediterranean touch to any table.
Classic Potato Skordalia
INGREDIENTS:
1 pound of potatoes, peeled and cut into 1-inch cubes
7-8 cloves garlic
1 cup olive oil
1/2 – 1 tablespoon red wine vinegar (or lemon juice), to taste
Salt, to taste
METHOD:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10–12 minutes. Drain well.
Place hot potatoes in a large mixing bowl and mash or beat with a hand mixer until smooth. Set aside.
In a food processor (or mortar and pestle), blend garlic with a pinch of salt to form a paste. With the motor running, drizzle in half of the olive oil until emulsified.
Add the garlic paste to the potatoes and mix with a wooden spoon. Gradually stir in the remaining olive oil, 1 tablespoon at a time, until fully absorbed and creamy.
Add vinegar or lemon juice to taste, and adjust salt as needed
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Bread Skordalia
INGREDIENTS:
10 ounces stale bread (crusts removed)
7–8 cloves garlic
1 cup olive oil
Red wine vinegar or lemon juice, to taste
Salt, to taste
METHOD:
Tear bread into chunks and soak in water with a splash of vinegar for a few minutes. Squeeze out excess liquid well.
Process garlic and salt in a food processor until smooth.
Add the squeezed bread to the garlic and blend or mash with a fork until well combined.
Gradually drizzle in olive oil, blending until creamy and thick. Add vinegar or lemon juice to taste and season with salt.
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Walnut Skordalia
INGREDIENTS:
4-5 garlic cloves
2 1/2 ounces walnuts, finely ground
1 large slice stale bread
3/4 cup olive oil
Red wine vinegar (or lemon juice)
Salt to taste
METHOD:
Process garlic with a pinch of salt until smooth.
Add the walnuts and soaked bread to the processor. Blend until well combined.
Gradually drizzle in olive oil while processing until a thick, creamy paste forms. Add vinegar or lemon juice to taste and season with salt.
SERVING SUGGESTIONS:
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Serve with grilled or poached fish, roasted vegetables, or boiled potatoes.
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Spread on warm pita, flatbread, or crusty baguette slices as an appetizer.
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Pair with fried zucchini or eggplant, beet salad, or chicken souvlaki.
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Drizzle with extra virgin olive oil and garnish with chopped parsley or walnuts before serving.
