If there’s one dip that truly makes a statement, it’s skordalia. Fluffy, creamy, and unapologetically garlicky, this traditional Greek potato dip is as bold as it is comforting. It’s the kind of dish that doesn’t try to be subtle, and that’s exactly why we love it.
Skordalia is best known as the perfect partner to crispy bakaliaros (fried salted cod), especially on March 25th. The rich, golden fish paired with that punchy, velvety garlic dip is a combination that’s deeply nostalgic and completely irresistible.
But it doesn’t stop there. Serve it meze-style with a side of earthy beetroots, fried zucchinis, some crusty bread, and a drizzle of olive oil, and you’ve got a spread that’s simple, rustic, and full of flavour.
My rule of thumb? One clove of garlic per potato… so yes, prepare not to speak for a few days 😏
Serving
Bakaliaros is best enjoyed fresh, hot, and crispy, dipped generously into that rich, garlicky skordalia. Recipe here!!!
It’s the kind of meal that fills the kitchen with aroma, brings everyone to the table, and marks the day in the most delicious way.
Kali orexi 💙
SKORDALIA | Greek Potato & Garlic Dip
Mary PolitisIngredients
- 7 potatoes
- 7 cloves garlic you can add less
- 3 tbsp white vinegar start with less and adjust to taste
- Salt to taste
- 1/3 cup extra virgin olive oil
Instructions
- Peel, roughly chop and boil the potatoes until tender, then drain well.
- In a mortar and pestle, add the garlic with a pinch of salt and pound until it forms a smooth paste. This step is key, it brings out that deep, signature flavour of skordalia.
- Add the potatoes and begin mashing, combining them with the garlic paste. Pour in the vinegar gradually, followed by the extra virgin olive oil, mixing continuously until the skordalia becomes smooth, creamy, and fluffy.
- Taste and adjust with more vinegar or salt if needed.