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Overview

Skordalia

Skordalia, Skorthalia, Greek Garlic Potato Dip

This skordalia recipe turns boiled potatoes and raw garlic into a smooth, punchy Greek dip, whipped with olive oil, vinegar and lemon. One serving is about 201 g, and the dip is ready in 35 minutes.

Skordalia is one of the oldest dips in Greek cooking, a peasant dish built on garlic, bread or potato, and olive oil — ingredients every household had. The potato version became the classic, and its most famous pairing is bakaliaros, salt cod fried in batter, eaten on 25 March for the Feast of the Annunciation, when the Lenten fast is briefly lifted. In the days of sail, garlic and salt were also valued on long voyages, which is how the dip travelled across the Aegean islands.

Pairs well with: Serve with fried cod, warm bread or raw vegetables; the garlicky creaminess loves something crisp or salty alongside.

Provenance

Greece flag Greece

Aegean Meze Classic

Mediterranean & Italy

Time Dedication

35m

10m prep • 25m cook

Batch Yield

4 Servings

305 kcal per serving

1 serving ≈ 201 g

Technical Skill

Easy

Easy (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Quick Prep (<30m) Occasions: A meze spread, a Lenten table, a snack with drinks, when you want a bold garlic dip Cost: Low — about $1–2 per serving at home
Tags: Vegetables Savory Vegan Gluten-free
A green bowl of pale, creamy skordalia potato dip with a drizzle of golden olive oil

Aegean Meze Classic

Photo: Amymoni, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

Good skordalia is smooth, pale and glossy, bold with garlic and bright with lemon — never lumpy or greasy.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 35m
P

Prep Stage: Peel, Cube and Crush

10 Mins • Knife Work

Peel the potatoes and cut them into even cubes so they cook at the same speed. Peel the garlic and crush it with a pinch of salt into a smooth paste using the flat of a knife or a mortar — a paste blends into the dip far better than chopped garlic.

Maestro Tip: Crush the garlic to a paste, do not just chop it — chunks of raw garlic are harsh and uneven in the finished dip.

  1. 1

    Boil the Potatoes

    25 Mins 100°C (212°F)

    Put the potato cubes in a pot, cover with cold water, add half the salt and bring to a boil. Cook for 20–25 minutes until the potatoes are completely tender and fall apart when pressed with a fork. Keep a cup of the cooking water, then drain.

    Start in cold water so the cubes cook evenly from the outside in.

    Done when: The potatoes fall apart easily when pressed with a fork.

  2. 2

    Mash with the Garlic

    3 Mins Hot, about 90°C (194°F)

    Return the hot potatoes to the pot and mash them until completely smooth, with no lumps at all. Add the garlic paste and the remaining salt and mash again until the garlic is evenly mixed through.

    Mash while the potatoes are hot — cold potatoes turn gluey and lumpy.

    Done when: The mash is smooth, pale and evenly flecked with garlic.

  3. 3

    Whip in the Olive Oil

    5 Mins Warm, about 60°C (140°F)

    Pour the olive oil in a slow, steady stream while beating the mash hard with a wooden spoon or whisk. The dip will turn pale, glossy and creamy. Add the cooking water a spoonful at a time until the dip is soft and spoonable.

    Add the oil slowly — pouring it in all at once makes the dip greasy instead of creamy.

    Done when: The dip is pale, glossy and falls softly from the spoon.

  4. 4

    Season with Vinegar and Lemon

    2 Mins Room temperature, ~20°C (68°F)

    Stir in the white wine vinegar and lemon juice, then taste. Add more salt, vinegar or lemon a little at a time until the dip is bold, garlicky and bright — skordalia should be punchy, not bland.

    Taste and adjust — the garlic needs the vinegar and lemon to stay bright rather than flat.

    Done when: The dip tastes bold, garlicky and bright, with a clean sharp finish.

  5. 5

    Serve

    1 Min Room temperature, ~20°C (68°F)

    Spoon the skordalia into a shallow bowl, swirl the top with the back of a spoon and drizzle with a little extra olive oil. Serve at room temperature with warm bread, raw vegetables or fried cod.

    Serve at room temperature, not fridge-cold — the flavour and texture are best when the dip is soft.

    Done when: The dip is swirled, glossy and ready to serve.

Finishing Touches & Plating

Spoon the dip into a shallow bowl, swirl the top, drizzle with olive oil and serve at once with bread or vegetables.

Nutritional Physiology & Benefits

Nutrition

Energy

305

kcal / serving

Protein

3g

Complete AA

Carbs

33g

Complex

Fats

18g

Healthy

Per serving (4 servings · 1 serving ≈ 201 g)
Energy305 kcal
Protein3 g
Carbohydrates33 g
Fat18 g
Fibre2.9 g
Sugar1.5 g
Sodium493 mg
Per 100g
Energy152 kcal
Protein1.6 g
Carbohydrates16.4 g
Fat9.2 g
Fibre1.4 g
Sugar0.7 g
Sodium245 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C and B6 (potato), vitamin E (olive oil), vitamin C (lemon).

Simple, Honest Ingredients

Potatoes, garlic, olive oil and lemon — four everyday ingredients, no additives, nothing hidden.

Olive Oil for Healthy Fats

The olive oil brings monounsaturated fats and vitamin E, and gives the dip its silky, satisfying richness.

Plant-Based and Filling

A vegan dip that is genuinely filling, with potato starch for steady energy and fibre for digestion.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Fried Cod (Bakaliaros)

Fried cod with skordalia is the classic Greek pairing — the crisp, salty fish and the creamy garlic dip were made for each other.

Warm Bread

Warm, crusty bread is the simplest partner — tear off pieces and scoop up the dip.

Vegetables

Raw Vegetables and Olives

Cucumber, carrot sticks and olives give a cool, crisp contrast to the rich, garlicky dip.

Full Menus

As Part of a Meze Spread

Serve the dip with tzatziki, fava and grilled vegetables for a Greek meze table with a range of flavours.

Complete menu

Serve the skordalia with fried cod and a Greek salad, add warm bread and olives, and finish with fresh fruit — a classic Greek meze table.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Raw-Garlic Dish at the Same Meal

Skordalia is already bold with raw garlic — another raw-garlic dish alongside can leave some people with stomach discomfort or strong breath. This is general guidance, not medical advice.

Eating It Straight from the Fridge

Cold skordalia firms up and tastes flat — let it come to room temperature for 20 minutes so the garlic and olive oil open up again.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA bold, creamy dip for a meze table — simple, plant-based and satisfying.
  • ChildrenMild versions work well for older children: use half the garlic and a little more lemon.
  • ElderlySoft, smooth and easy to eat; keep the garlic mild and serve the dip at room temperature.
  • Pregnant womenFine as a fresh dip, but keep the garlic moderate and eat it freshly made.
  • Breastfeeding womenA light, plant-based snack; the potatoes give steady energy and the dip is easy to digest.
  • AthletesA good carbohydrate-rich snack after training, with bread or vegetables for dipping.
  • Weight gainA good choice — take a generous serving with bread, fish and salad.
  • Weight lossA reasonable choice — the dip is filling for its calories; keep the bread modest and load up on vegetables.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesPotatoes raise blood sugar — keep the portion and the bread modest and ask your clinician about portion size.
  • High blood pressureOne serving carries about 493 mg of sodium — use less salt and ask your clinician about portion size.
  • Kidney diseaseThe dish is plant-based and moderate in sodium — a reasonable choice; ask your clinician about portion size.
  • GoutThe dish is plant-based and low in purines — a reasonable choice for an occasional snack.
  • Stomach issuesRaw garlic and vinegar can irritate a sensitive stomach — use a mild version and eat a small portion first.
  • Cardiovascular diseaseA good choice — the dip is rich in monounsaturated fat from olive oil and free of saturated fat.
  • Fatty liverKeep the portion modest and favour vegetables over extra bread.
  • Food allergiesNaturally gluten-free and vegan; contains no common allergens except garlic — check the bread you serve with it.
  • Special therapeutic dietsA plant-based, gluten-free dip that suits many therapeutic diets — check with your clinician about sodium and garlic.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cover tightly with cling film pressed onto the surface and store in an airtight container.
In the fridge
3 days.
In the freezer
Not recommended — the potatoes turn grainy on thawing.
How to reheat
Do not reheat — serve at room temperature; let it stand out of the fridge for 20 minutes and stir well.
Freezing recommended
No — the texture does not survive freezing.
Signs it has spoiled
Sour smell, a grey or darkened surface, or a slimy texture.

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