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.
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.
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.
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.
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
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)
Sometimes nuts are agged to skordalia sauce. They can be almonds or walnuts and are ground up and stirred into the mixture.
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.
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.
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.
Here are some other Greek dips you might like to try.
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.
Skordalia – Greek Garlic Dipping Sauce
- 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
- 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