Skordalia
Skordalia is a creamy Greek dip made with mashed potatoes, garlic, olive oil, and lemon juice. Its bold garlic flavor and velvety texture make it a versatile accompaniment for bread, vegetables, and fish.
Cook time 15 min
Prep time 10 min
Ingredients:
2 potatoes2 garlic cloves
1 dash salt
1/2 cup olive oil
1/4 cup lemon juice
Skordalia is a traditional Greek dish known for its bold garlic flavor and velvety texture. This simple yet delicious recipe combines potatoes, garlic, olive oil, and lemon juice to create a delightful dip or spread that pairs beautifully with bread, vegetables, or fish.
Instructions:
- Peel the potatoes and cut them into large chunks.
- Place the potato chunks in a pot with enough cold water to cover them.
- Add a pinch of salt to the water.
- Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
- Drain the cooked potatoes and let them cool slightly.
- Transfer the potatoes to a large mixing bowl.
- Mash the potatoes until smooth and free of lumps. You can use a potato masher or a fork.
- Peel the garlic cloves.
- Mince the garlic finely or use a garlic press to crush it.
- Add the minced garlic to the mashed potatoes.
- Sprinkle a dash of salt over the mixture.
- Gradually add the olive oil to the potato mixture, stirring continuously to blend the oil in smoothly.
- Once the olive oil is well incorporated, slowly add the lemon juice to the mixture, stirring continuously.
- Continue to stir the mixture until it becomes smooth and creamy. If desired, use an immersion blender to achieve a silky consistency.
- Taste the Skordalia and adjust the salt or lemon juice if needed.
- Transfer the Skordalia to a serving bowl.
- Drizzle a little extra virgin olive oil on top for aesthetic appeal and added flavor.
- Skordalia can be served warm or at room temperature. It pairs wonderfully as a dip with bread, pita, or as a side dish with grilled vegetables, fish, or meats.
Skordalia is not only easy to prepare but also packed with flavor. Whether you’re enjoying it as a dip, spread, or side dish, it’s a versatile recipe that is sure to impress. With its rich texture and bright flavors, Skordalia brings a taste of Greece to your table.
Skordalia FAQ:
Cook the potatoes in boiling water for about 15-20 minutes, or until they are fork-tender.
While olive oil adds traditional flavor, you can use other oils like avocado or grapeseed oil, although this may alter the taste.
Store leftover Skordalia in an airtight container in the refrigerator for up to 3-4 days. It can be served cold or at room temperature when ready to eat.
For a lighter version, consider using cauliflower or even silken tofu as alternatives to potatoes.
You can reduce the amount of garlic for a milder flavor or increase it for a bolder taste, depending on your preference.
Tips:
- Ensure the potatoes are well-cooked for a smooth and creamy texture.
- Mince the garlic finely to evenly distribute its flavor throughout the dish.
- Gradually add the olive oil and lemon juice to maintain the right consistency.
- Adjust the amount of garlic to suit your personal taste, as it can be quite strong.
- Serve Skordalia freshly made or chilled—it will thicken slightly as it cools.
- Pair with crusty bread, crudités, or as a side dish for grilled fish or meat.
Nutrition per serving
2 ServingsCalories 160kcal
Protein 4.39g
Carbohydrates 36g
Fiber 4.36g
Sugar 2.30g
Fat 60g
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