Skordalia is the silky Greek garlic and potato dip that turns grilled vegetables, fried fish or warm bread into a feast.<\/strong><\/p>\n The name comes from skordo<\/em>, the Greek word for garlic, and that tells you most of what you need to know. Skordalia is a thick, sharp pur\u00e9e<\/a> of garlic, olive oil and an acid such as lemon juice or vinegar.<\/p>\n However, the base changes from home to home. Many cooks use potato, while others use stale bread, and some add walnuts or almonds.<\/p>\n In Greece, skordalia is also the classic partner for fried salt cod. Families serve bakaliaros with skordalia on 25 March and on Palm Sunday, and Athens tavernas queue up customers for it every spring.<\/p>\n Read more: Beef Stifado: A Slow-Simmered Greek Stew With Sweet Whole Shallots<\/p>\n This version comes from John Mitzewich, better known as Chef John, who shared it on Allrecipes. He says it works as a dip for vegetables and bread, and as a side for fried fish and grilled meats.<\/p>\n In his words, it is \u201cas versatile as it is easy to make\u201d<\/em>. The recipe holds 4.8 out of 5 from five ratings, and four of those are five stars.<\/p>\n You need just nine ingredients, and most are already in a Greek pantry. Measures are US, with metric in brackets, and the recipe makes about 500 ml (2 cups) of skordalia.<\/p>\n Chef John strongly recommends a russet<\/a>, although any potato will work. In Australia, a floury variety such as Russet Burbank or King Edward gives a similar fluffy result.<\/p>\n He also prefers a mild, fruity olive oil for this garlic dip, because a very peppery oil can turn bitter when whisked hard.<\/p>\n Allrecipes lists 20 minutes of preparation, 20 minutes of cooking and a 5-minute rest, so the garlic dip is ready in about 45 minutes.<\/p>\n Next comes the part that gives skordalia its punch.<\/p>\n Serve the skordalia at room temperature with a drizzle of olive oil and a little oregano on top. If it feels too stiff, loosen it with a splash of the reserved cooking water.<\/p>\n Chef John adds that fresh herbs such as parsley or chives, or a pinch of dried oregano, also suit it.<\/p>\n Only two reviews sit under this recipe, but both are useful. Jonathan Eby spread it on coal-roasted vegetables and wrote: \u201cLove the bright lemon and garlic flavor.\u201d<\/em><\/p>\n Still, he felt the potato weight was too high, since Chef John seems to use one large potato in his video. His skordalia came out with a strong mashed potato flavour, so next time he plans to use a single, slightly bigger potato.<\/p>\n Tina used a little more garlic and served the garlic dip with oven-roasted capsicum and zucchini. She called it \u201cPerfect amount to feed two people a wonderful vegan dinner.\u201d<\/em><\/p>\n Another cook, patmac, loved the result but wrote: \u201cI\u2019d hold back on the vinegar just a little\u201d<\/em>. So taste as you go, since garlic and vinegar both vary in strength.<\/p>\n A good rule is to start with less garlic, then add more once the oil is in. Raw garlic grows stronger as the dip rests, so a dip made ahead will taste sharper the next day.<\/p>\n Pair it with crisp fried fish, boiled beetroot or a plate of grilled vegetables. For more spreads, see our list of must-try spreads and the smoky melitzanosalata.<\/p>\n You can find the full skordalia recipe and Chef John\u2019s video on the original Allrecipes page<\/a>.<\/p>\n Source: Allrecipes<\/em><\/p>\n <\/p>\n![\"Skordalia](\"https:\/\/greekcitytimes.com\/wp-content\/uploads\/2026\/10\/skordalia-greek-garlic-potato-dip.webp)
<\/source><\/picture>What is skordalia?<\/em><\/h3>\n
Ingredients for eight serves<\/em><\/h3>\n
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How to make skordalia at home<\/em><\/h3>\n
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Tips from home cooks<\/em><\/h3>\n