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Home » Greek Recipes » Easy Homemade Skordalia – Greek Garlic Dipping Sauce

Easy Homemade Skordalia – Greek Garlic Dipping Sauce

Author: Karon Grieve Published : July 2015

Recipe
skordalia dip
easy skordalia

No Greek mezze spread would be complete without skordalia. This hearty and rich Greek garlic dip will make your taste buds sing. It’ll bring any boring meal to life with just one bite I promise you.

skordalia with greek salad behind

Greece for me is a land filled with fabulous food. From the omnipresent moussaka, tzatziki and stuffed vine leaves to somewhat lesser-known dishes like stefado, pastitsio and this wonderful Skordalia which is a Greek garlic dipping sauce.

Greek Dips

I love dips and sauces. And the Greeks are famous for them. No meal is complete without tzatziki or taramasolata or in this case skordalia.

Dips can make the most mundane meal into something special and jazz up a few fridge finds to make an impromptu party platter within a matter of moments.

This Greek skordalia is so easy to make that you’ll soon have it on your party menu all the time.

garlic for skordalia

What is skordalia

Skordalia takes its name from the Greek word for garlic – skordo, hence skordaliai. It is a Greek garlic dip. Yes, it’s heavy on the garlic. You can of course ease back on the garlic if you wish.

But honestly, skordalia is just brilliant with all that garlic goodness. Just wouldn’t be the same if you cut back on the pungency.

Skordalia is a thick /greek sauce/spread/dip made with a base of either day old bread or potatoes. In this skordalia sauce recipe I’ve used potatoes.

I made this Skordalia a couple of months ago at the Gardening Scotland Show when we were promoting recipes featuring potatoes. People were a little nervous at first to try such a garlic-laden dip, but came back for more the minute they tasted it.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

cat on chair outside blue bar
bottle of retsina on table at beach
Crete wine barrel outside taverna

Simply Greece

Sharing more Greek recipes is really just a way for me to relive my lovely life there by sorting through the photos yet again to put them up with each post. I love the simplicity of Greece, especially the islands.

The smallest thing can become a postcard-type view. The light makes everything so much brighter and that Greek blue paintwork that mirrors the sky so perfectly is just everywhere, from doors to shutters, fences to flower pots (and even old paint tins painted up as planters).

Tablecloths and chairs in all shades of blue are found on every corner and every tiny street. Lazy cats make the most of these chairs in the morning sun, knowing with the imperial assurance of all felines that they are the perfect prize for any budding photographer looking for that quintessential Greek image.

The best blue of all is of course the sea. Words fail me when I see its pristine beauty. It just calls out to you to plunge in and play like a dolphin. Who cares about age and the possibility of looking a pratt when such beauty beckons you in to play like a kid again.

Traditional Greek Skordalia

I’m meant to be sharing my recipe for Skordalia, the super tasty Greek garlic dipping sauce but as ever I am side-tracked by photos and memories.

This gorgeously garlicy dip is a delight to the senses and will have your taste buds all of a tingle.

ingredients for skordalia

Ingredients for skordalia

Potato (boiled and mashed), garlic, come on folks this is a Greek garlic dip so don’t be shy with that gorgeous garlic!

The herbs – You will need some dried oregano (it has a better flavour than fresh oregano believe me)and fresh rosemary.

Olive oil and a little white wine vinegar plus some good old Greek yogurt. (here’s how to make your own Greek yogurt, if you fancy a bit of kitchen crafting)

Added ingredients

Sometimes nuts are agged to skordalia sauce. They can be almonds or walnuts and are ground up and stirred into the mixture.

prepping herbs and garlic

How to make skordalia

I’ve used potato as my base for this skordalia but often times it is made using stale bread soaked in milk then squished out.

I prefer the potato mix and have made this recipe so many times at food demos and it’s always a huge hit.

Traditional skordalia is made by grinding the garlic with salt in a pestle and mortar.

You can use a fork as I have or use a food processor.

I like to just use a fork and mix my skordalia ingredients in a bowl by hand. This way I get exactly the texture I want in this super tasty garlic dip.

I don’t like it totally smooth, I like a bit of texture in there.

mixing ingredients for skordalia

How to serve skordalia

Traditionally Skordalia is served alongside a simple cooked beetroot salad with the leaves blanched and served as a base for the dish, dressed with olive oil and a little vinegar.

The Skordalia is liberally ladled on top and the whole thing eaten with hunks of crusty country bread and possibly the odd glass of well-chilled Retsina. It’s also served alongside fried salt cod.

Serve your homemade skordalia as part of a traditional Greek mezze (or many plated starter).

I also serve skordalia in pitta bread with salad and cold meats. Or serve it with a kebab. Skordalia is the perfect dip for a BBQ, bringing a touch of Greek magic wherever you are.

selection of dips on table with salad at back

How long does skordalia keep?

Remember this is a garlic dip so the garlic flavour will get stronger with time. I’d keep this no longer than a couple of days in the fridge.

You might even want to add a little Greek yogurt to cool those garlic jets as it gets stronger. Make sure that you keep this garlic dip covered in the fridge or everything will end up tasting of garlic!

Now can you freeze skordalia? Well to be honest I wouldn’t bother. This Greek skordalia is so quick and easy to make you can always whip up a new batch whenever you fancy.

larder links

Here are some other Greek dips you might like to try.

Luxury Taramasalata

Tzatziki

Baked Artichoke Dip

Beetroot Tzatziki

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
skordalia with greek salad behind

Skordalia – Greek Garlic Dipping Sauce

Karon Grieve
Skordalia is a easy and tasty dipping sauce that makes a great addition to any salad platter.
4.10 from 10 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course appetisers
Cuisine Greek
Servings 4 people
Calories 285 kcal

Ingredients
 

  • 1 medium potato approx 125g/4 oz
  • 2 fat cloves of garlic
  • 1 tsp minced fresh rosemary
  • 1/2 tsp dried Greek oregano
  • 1/2 tbsp white wine vinegar
  • 1/2 cup good quality olive oil
  • 1 tbsp Greek yogurt
  • satl and pepper to season

Instructions
 

  • Boil the potato in its skin to keep the flesh as dry as possible then peel and mash
  • Peel garlic and press through a garlic crusher and add to the potato
  • Revitalise the dried oregano by adding 1/2 tsp boiling water to it for 5 minutes then press out the water
  • Add this and the rosemary, vinegar, oil and yogurt to the potato and mix thoroughly
  • Season with salt and pepper to taste and add a little water if the sauce is too thick

Video

Notes

vegetarian, gluten free
You can make skordalia either this way using potato as the base or you can make it using bread soaked in milk as your base.
Skordalia is perfect served as a dip as part of a Greek meze and also with beetroot or as a sauce too.

Nutrition

Calories: 285kcalCarbohydrates: 10gProtein: 2gFat: 27gSaturated Fat: 4gCholesterol: 1mgSodium: 6mgPotassium: 224mgFiber: 1gSugar: 1gVitamin C: 11mgCalcium: 17mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Greek Recipes, Sauces and Dips, Summer, Vegetarian Recipes

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Comments

  1. HelenD says

    July 24, 2015 at 2:18 pm

    Very well said, Karon.Greece is a magnificent place especially in summer.
    We love skordalia and I’m curious to try your version with yoghurt and potato.

    Reply
    • Karon Grieve says

      July 27, 2015 at 5:25 pm

      Hi Helen
      Thanks for the nice comment. Do try this skordalia recipe and let me know what you think.
      K x

      Reply
      • Cindy Camargo says

        October 20, 2016 at 3:44 am

        5 stars
        This was the best garlic dip I have ever had. Better than any restaurant.

        Reply
        • Karon Grieve says

          October 21, 2016 at 9:54 am

          Hi Cindy
          Glad you like it so much
          K x

          Reply
  2. The VegHog says

    July 25, 2015 at 12:17 pm

    What a lovely recipe, I think I’ll have to try this! I have never heard of this dip before. 🙂

    Reply
    • Karon Grieve says

      July 27, 2015 at 5:24 pm

      It is so tasty and such an easy recipe to make. Do hope you try it.
      Kx

      Reply
  3. Amy Phillipson says

    July 28, 2015 at 9:36 am

    Hi Karon. That sounds delicious. What could I use in place of potato? as I can’t eat it at all. Would it work with something like pureed butter beans?

    Reply
    • Karon Grieve says

      July 28, 2015 at 4:06 pm

      Hi Amy
      Go for the old traditional Greek recipe then and use a few slices of soaked bread squeezed out and then mixed with all other ingredients as before.
      Kx

      Reply
  4. Nancy Smith says

    July 28, 2015 at 2:56 pm

    Sounds great! My DD is allergic to dairy (as well as many other foods) so what do you think would be a good substitute for the yogurt? TIA!

    Reply
    • Karon Grieve says

      July 28, 2015 at 4:05 pm

      Hi Nancy,
      You could use a dairy free yogurt or omit yogurt completely and add a little extra olive oil instead.
      Kx

      Reply
  5. Cathy says

    August 2, 2015 at 1:22 pm

    please choose a sans serif font for the recipe. It is very hard to read.

    Reply
  6. Cleo Arezio says

    July 8, 2018 at 8:41 pm

    When I make Somalia I always use a slice of bread soaked in water which I squeeze dry and add it to my potatoes and my garlic olive oil and lemon juice..I come from Peloponiso area and that’s the way we make skordalia.
    We serve it with fried fish beetroot and horta which is similar to kale.

    Reply
    • Karon Grieve says

      July 9, 2018 at 11:14 am

      Thanks for your recipe, we all have our own ways of doing things.
      K

      Reply
  7. Emma says

    June 19, 2020 at 9:13 pm

    5 stars
    I love your recipes
    Thank you
    X

    Reply
    • Karon Grieve says

      June 22, 2020 at 9:28 am

      Hi Emma
      Thanks so much.
      K

      Reply
  8. Patti says

    June 14, 2021 at 10:52 pm

    This is one of my favorite dips. Reminds me of my mother making this for Greek Easter.

    Reply
    • Karon Grieve says

      June 15, 2021 at 9:59 am

      Hi Patti
      Love Greek Easter celebrations. What a lovely memory.
      K

      Reply
  9. Susan says

    October 4, 2021 at 3:10 pm

    When I was a little girl, our neighbor was Greek and Yaya came every Summer and all the women would sit and peel pounds of garlic … a huge batch was made with everyone taking home a bounty. Had not heard of it since! Thank you for your memories and recipe, I confess I went a bit crazy and bought 25 lbs of organiz garlic bulbs.
    I guess drying and crushing is in order☺️

    Reply
    • Karon Grieve says

      October 11, 2021 at 12:53 pm

      Hi Susan
      Sorry for taking so long to reply but I am just back from a month in Crete so madly trying to catch up with comments etc. Lovely to hear about your neighbour, a nice memory. Hope you will make the skordalia someday
      K

      Reply
  10. Helen says

    July 21, 2023 at 4:27 am

    This dip is the best I’ve ever eaten. Better than in any Greek restaurant even. I couldn’t stop eating it. My guests raved. Thank you for this wonderful recipe.

    Reply
    • Karon Grieve says

      July 24, 2023 at 10:39 am

      Hi Helen
      So glad the skordalia went down so well with you and your guests. Must say I make this one a lot.
      K

      Reply
4.10 from 10 votes (8 ratings without comment)

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