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Skorthalia Recipe {Greek Garlic-Potato Dip}

Skordalia Recipe {Greek Potato Garlic Dip}

Skordalia is a Greek Potato Garlic Dip. This uniquely flavored dip is very rich and creamy, and it's fantastic with pita chips, vegetables, and spread into sandwiches.

Makes about 1¼ cups

Course Appetizer, Condiments
Cuisine Greek
Keyword appetizers for sharing, appetizers for parties
Prep Time 30 minutes
Total Time 30 minutes
Servings 5
Author Valentina K. Wein

Ingredients

  • ¾ pound Idaho Russet potato (about 1 small potato)
  • about 8 garlic cloves, peeled with stems removed (about ⅓ cup)
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons apple cider vinegar
  • salt to taste

Instructions

  1. Peel the potato and cut it into large chunks.
  2. Add the potato chunks and garlic cloves to a pot with enough cold water to cover everything by about an inch. Bring to a boil, reduce to a strong simmer and cook until a fork can easily slide in out out of the potatoes, about 7 minutes.
  3. Pour the potatoes and garlic into a fine mesh strainer and drain the water over the sink. Then place the strainer over a deep bowl, and use the back of a large metal spoon to press the soft potatoes and garlic through the strainer. (If you have a ricer, that's perfect to use, too.) You'll have a mixture that looks as though it's on it's way to being mashed potatoes.
  4. Add the oil and vinegar and mix just to blend. Season to taste with sea salt. (Here's how.)

  5. Serve at room temperature with pita chips, bread, fish, or whatever you desire.

Recipe Notes

I love how incredibly garlicky this is -- however, if you want to tone it down a bit, simply use fewer cloves.