Garlic Dip (Skordalia)

Garlic Dip (Skordalia)

Pungent garlic blended into creamy potatoes for a rustic Greek dip.

Total 45 min Makes 16 oz Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Skordalia pairs boiled potatoes with raw garlic and olive oil, whipped into a thick, pungent dip traditionally served alongside fried fish, roasted vegetables, or crusty bread. A splash of vinegar brightens the richness, while the garlic mellows slightly as it sits, making this a dish that improves after an hour or two in the refrigerator.

Ingredients

  • 1 1/2 pounds russet potatoes, peeled and cut into chunks
  • 6 cloves garlic, peeled
  • 1 teaspoon salt
  • 2/3 cup olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons water, as needed
  • freshly ground black pepper, to taste

Method

  1. Place the potato chunks in a 6-quart saucepan and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer.

  2. Simmer the potatoes until fork-tender, about 20 minutes.

  3. Drain the potatoes well and let them cool for 5 minutes until safe to handle but still warm.

  4. In a food processor, pulse the garlic cloves and salt together until finely minced and nearly paste-like.

  5. Add the warm potatoes to the food processor and pulse a few times to break them up.

  6. With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture is smooth and emulsified.

  7. Add the vinegar and pulse to combine, then add water a tablespoon at a time until the dip reaches a thick, creamy consistency.

  8. Season with black pepper and additional salt if needed, then transfer to a serving bowl.

  9. Cover and refrigerate for at least 1 hour to allow the garlic flavor to mellow before serving.

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★ 3.7 (1)

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    Garlic Dip (Skordalia)

    Skordalia pairs boiled potatoes with raw garlic and olive oil, whipped into a thick, pungent dip traditionally served alongside fried fish, roasted vegetables, or crusty bread. A splash of vinegar brightens the richness, while the garlic mellows slightly as it sits, making this a dish that improves after an hour or two in the refrigerator.

    45 min 16 oz 210 cal

    Ingredients

    • 1 1/2 pounds russet potatoes, peeled and cut into chunks
    • 6 cloves garlic, peeled
    • 1 teaspoon salt
    • 2/3 cup olive oil
    • 3 tablespoons white wine vinegar
    • 2 tablespoons water, as needed
    • freshly ground black pepper, to taste

    Method

    1. 1

      Place the potato chunks in a 6-quart saucepan and cover with cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer.

    2. 2

      Simmer the potatoes until fork-tender, about 20 minutes.

    3. 3

      Drain the potatoes well and let them cool for 5 minutes until safe to handle but still warm.

    4. 4

      In a food processor, pulse the garlic cloves and salt together until finely minced and nearly paste-like.

    5. 5

      Add the warm potatoes to the food processor and pulse a few times to break them up.

    6. 6

      With the processor running, slowly drizzle in the olive oil in a thin stream until the mixture is smooth and emulsified.

    7. 7

      Add the vinegar and pulse to combine, then add water a tablespoon at a time until the dip reaches a thick, creamy consistency.

    8. 8

      Season with black pepper and additional salt if needed, then transfer to a serving bowl.

    9. 9

      Cover and refrigerate for at least 1 hour to allow the garlic flavor to mellow before serving.