Greek Garlic Potato Dip (Skordalia)
Skordalia is a bold and creamy Greek Garlic Dip made with mashed potatoes, garlic, olive oil, and lemon juice for a rich, tangy flavour. The name comes from skordo (garlic), its star ingredient. Traditionally served with fried cod and vegetables, my mum’s recipe is simple, healthy, delicious and perfect for any mezze platter. Let's start cooking!
Skordalia – My Mum’s Greek Garlic Potato Dip
If you love garlic, this traditional Greek skordalia recipe is a must-try! Skordalia is a bold and flavourful Greek dip made with mashed potatoes and plenty of garlic, creating a creamy, hearty texture that truly packs a punch. The name itself comes from its star ingredient—skordo, meaning garlic in Greek.
This dip holds a special place in Greek cuisine and is often served on Greek Independence Day alongside batter-fried salted cod or long green beans. It’s also a staple on mezze platters, bringing a rich, tangy contrast to fresh vegetables, grilled meats, or crusty bread.
This skordalia recipe is extra special to me—it's my mum’s recipe, one I grew up eating and loving. Made with simple, wholesome ingredients, it’s a garlic lover’s dream and an absolute crowd-pleaser. Add it to your mezze spread and watch it disappear!
Watch How to Make It
Helpful Tips for the Perfect Skordalia
Boil potatoes whole to prevent them from becoming too watery. This keeps the texture light and creamy. Once cooked, let them cool completely before mashing to avoid a gummy consistency.
If mashing by hand, ensure all ingredients are fully incorporated and smooth. A potato ricer works well for an ultra-creamy texture.
Grate or mash the garlic using a fine grater or a mortar and pestle for even distribution and a smoother, more balanced garlic flavour, if you are not using a food pocessor..
Adjust the consistency if needed—add a little more lemon juice or water if the dip is too thick.
Taste for seasoning - salt and pepper are key to balancing the flavours. Adjust as needed.
Serve it your way - Skordalia pairs well with just about everything! I love it with snake beans, while traditionally, it’s served with cod. It’s also perfect on a mezze platter with simple vegetable sticks or alongside grilled meats.
Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice.
Other Dip Recipes
Greek Garlic Potato Dip (Skordalia)
Prep Time: 10 minutes
Boiling Time: 15+ minutes
Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.
INGREDIENTS
800g white potatoes, peeled
4 fresh garlic cloves, chopped
½ cup (125ml) freshly squeezed lemon juice
½ cup (125ml) olive oil
1 ½ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons cold water
To Garnish:
Extra virgin olive oil
Parsley, finely chopped
Paprika
To Serve:
Pita bread, gluten-free
Vegetable sticks (carrot, celery, cucumber, capsicum)
Or as part of main meal with (chicken, lamb, vegetables etc)
Or pair with Snake / Green Beans
INSTRUCTIONS
1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).
2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.
3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.
4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE.
Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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