Skordalia (Greek Garlic Potato Dip) recipe

All Recipes Best Recipe Appetizers and Snacks Dips and Spreads Recipes

Ingredients

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano

Nutrition Info

183.1 calories
carbohydrate: 13.2 g
cholesterol: : -
fat: 14.2 g
fiber: 1.6 g
protein: 1.6 g
saturatedFat: 2 g
servingSize: -
sodium: 245.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat, bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.

  2. While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.

  3. Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.

  4. Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.

  5. Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

Recipe Yield

2 cups

Recipe Note

Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.

Do you like the recipe? Share this tasty recipe!