Skordalia (Garlic Dip)

Skordalia Garlic Dip
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Nutrition Facts

8 servings

Serving size

AuthorMyHorioTotal Time30 minsRating5.0DifficultyBeginner

Skordalia (called Aliada in the Ionian islands) is a thick garlic dip or spread, preferably made with a mortar and pestle.

Skordalia can be made with a variety of ingredients, such as potatoes, walnuts, almonds, or soaked stale bread - often eaten alongside fish and/or beets.

 6 large garlic cloves (or 8 medium cloves)
 3 medium russet potatoes; peeled and cut into chucks
 ¾ cup extra virgin olive oil
 red wine vinegar or lemon juice
  salt
1

To make skordalia garlic dip:
Boil the potatoes in water until soft, about 10 minutes.

2

Strain the potatoes, and let them cool a bit.
Once cooled, mash potatoes with a mortar and pestle; put them in a bowl, and set aside.

Note: If you don't have a mortar and pestle, you can use a food processor (see directions in the next step). The only downside with using a food processor is that the blade will most likely break down the starch in the potatoes too quickly, resulting in a more gummy consistency (but still very tasty).

3

If using a mortar and pestle:
- crush the garlic cloves with a bit of salt until it is a paste
- put garlic mixture in the bowl with the potatoes
- add ½ cup of the olive oil, and mix with a fork
- add the rest of the olive oil gradually, until the oil is fully absorbed

If using a food processor:
- use a garlic press to crush the garlic
- add the crushed garlic, and the cooled potatoes, to the food processor
- add ½ cup of olive oil and a bit of salt
- pulse a few times
- add the rest of the olive oil gradually
- pulse a few times until the oil is fully absorbed

4

Add red wine vinegar or lemon juice for taste, and mix well.

This dip is delicious served alongside fish, beets, soutzoukakia, or keftedes.

5

See more delicious dip recipes here.

Enjoy!

Ingredients

 6 large garlic cloves (or 8 medium cloves)
 3 medium russet potatoes; peeled and cut into chucks
 ¾ cup extra virgin olive oil
 red wine vinegar or lemon juice
  salt

Directions

1

To make skordalia garlic dip:
Boil the potatoes in water until soft, about 10 minutes.

2

Strain the potatoes, and let them cool a bit.
Once cooled, mash potatoes with a mortar and pestle; put them in a bowl, and set aside.

Note: If you don't have a mortar and pestle, you can use a food processor (see directions in the next step). The only downside with using a food processor is that the blade will most likely break down the starch in the potatoes too quickly, resulting in a more gummy consistency (but still very tasty).

3

If using a mortar and pestle:
- crush the garlic cloves with a bit of salt until it is a paste
- put garlic mixture in the bowl with the potatoes
- add ½ cup of the olive oil, and mix with a fork
- add the rest of the olive oil gradually, until the oil is fully absorbed

If using a food processor:
- use a garlic press to crush the garlic
- add the crushed garlic, and the cooled potatoes, to the food processor
- add ½ cup of olive oil and a bit of salt
- pulse a few times
- add the rest of the olive oil gradually
- pulse a few times until the oil is fully absorbed

4

Add red wine vinegar or lemon juice for taste, and mix well.

This dip is delicious served alongside fish, beets, soutzoukakia, or keftedes.

5

See more delicious dip recipes here.

Enjoy!

Notes

Skordalia (Garlic Dip)