Skordalia - Greek Potato Dip - Cooking Gorgeous

Name: Skordalia - Greek Potato Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g potatoes ((starchy varieties like Russet, Maris Piper, or Yukon Gold)); 3 cloves garlic; 2 tbsp olive oil; 1 tbsp white wine vinegar or apple cider vinegar; 1 tsp salt; ¼ tsp freshly ground black pepper; ¼ cup water from the boiled potatoes ((as needed for adjusting consistency)); 1 tbsp chopped walnuts ((to garnish)); 2 spring onions ((to garnish)); chili flakes ((to garnish))

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Skordalia is a classic Greek Potato Dip flavoured with garlic, olive oil, and vinegar. It has a smooth, creamy texture and a bold garlic flavor that pairs perfectly with grilled meats, seafood, and vegetables. This garlic and potato dip comes together easily with just a few ingredients and can be served warm or at room temperature.

skordalia garnished with spring onions and served with flatbread

It’s also perfect for meal prep, as it can be stored for up to three days, allowing the flavors to develop over time.

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The Origins of Skordalia
Ingredients You'll Need
How to Make Skordalia - Greek Potato Dip
Recipe Tips From the Chef
Serving Suggestions
Storage and Make-Ahead Tips
Recipe FAQs
Related Recipes
Skordalia - Greek Potato Dip

Unlike other dips, skordalia stands out for its strong garlic taste and smooth texture. Mashed potatoes and olive oil create a rich, velvety base, while vinegar or lemon juice adds tanginess to balance the flavors. Some variations of skordalia use bread instead of potatoes, but the potato-based version is the most common.

greek potato dip garnished with crushed nuts and green onions

This rich, hearty, and delicious dip is traditionally served as part of a meze platter or alongside fried fish.

The Origins of Skordalia

Skordalia has deep roots in Greek culinary tradition, dating back to ancient times. The name comes from "skordo," the Greek word for garlic, which is the key ingredient in this dish. It was originally made as a simple garlic sauce, later evolving into the thick and creamy dip known today.

This dish is often enjoyed during Lent and other fasting periods in Greece when dairy and meat are restricted. It is commonly served with bakaliaros (fried cod), a traditional pairing that remains popular, especially on Greek Independence Day.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

labelled picture of ingredients for greek skordalia dip

Potatoes - Starchy varieties like Russet, Maris Piper, or Yukon Gold work best.

Olive oil - Use good quality olive oil to add richness and a smooth finish to the dip.

Garlic - It is the star ingredient that adds a pungent aroma to skordalia dip. Adjust the amount to your taste.

Vinegar - Apple cider vinegar, white wine vinegar, or red wine vinegar work well.

How to Make Skordalia - Greek Potato Dip

Making this rich, smooth, and garlicky Skordalia - Greek Potato Dip is extremely easy. However, there are a few simple steps to follow for you to achieve the best results:

Peel and cut the potatoes into small chunks for faster cooking. Place them in a pot of water and bring to a boil.

peeled potatoes are placed in a pot with cold water

Cook until the potatoes are fork-tender, about 15–20 minutes. Drain, reserving ¼ cup of the cooking water, and let them cool slightly before mashing.

cooked potatoes drained and placed in a sieve

In a bowl of a food processor, place ¼ a cup of the boiling water from potatoes, garlic, vinegar, and salt. Blend until the garlic is diluted, and let it sit for a few minutes to mellow the sharpness of the garlic.

Place the boiled potatoes and freshly ground black pepper in a food processor. Gradually pour in the olive oil while blending until smooth.

You can serve Skordalia immediately or leave it to rest for 30 minutes to let the flavors develop. Garnish with chili flakes, a drizzle of olive oil, spring onions, or crushed nuts for extra flavor.

skordalia dip is garnished and served with flatbread

Recipe Tips From the Chef

Use starchy potatoes – They give the dip a smoother texture.

Mash the potatoes while warm – This helps absorb the olive oil better.

Adjust the garlic level – Add more or less based on your preference.

Let it rest before serving – The flavors blend better over time.

Drizzle extra olive oil before serving – Adds richness and a glossy finish.

Serving Suggestions

Skordalia is a versatile dip that pairs well with a variety of dishes. For classic pairings, serve it with fried cod (Bakaliaros Skordalia), grilled meats such as Turkish Grilled Lamb Kofta - Izgara Kofte or Grilled BBQ Chicken Thighs, steamed or roasted vegetables, and Greek Pita Bread or Barbari Bread – Persian Flatbread for dipping.

For more creative ways to use Skordalia, try it as a dip for BBQ Grilled Shrimp Skewers or Calamari Fritti - Crispy Fried Calamari. You can also spread it on sandwiches or wraps for a garlicky kick or serve it as a side dish instead of Pomme Puree - Creamy Mashed Potatoes.

Storage and Make-Ahead Tips

Skordalia can be prepared ahead of time and stored for later use.

Refrigeration – Keep in an airtight container for up to 5 days.

Freezing – Not recommended, as the texture may change.

Reheating – Best served cold or at room temperature; if needed, stir in a little water to refresh the consistency.

Recipe FAQs

Can I use roasted garlic instead of raw garlic?

Yes! Roasted garlic will give a milder, slightly sweet flavor.

Can I make skordalia without olive oil?

Olive oil is essential for the authentic flavor, but you can use a lighter oil if preferred.

Is Skordalia supposed to be thick or runny?

It should be thick and creamy but still spreadable. Adjust with a little water if it's too dense.

For more authentic Greek dip recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this rich, hearty, and smooth Skordalia - Greek Potato Dip as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet olsun!