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Appetizers » Classic Skordalia – Greek Potato-Garlic Dip

Classic Skordalia – Greek Potato-Garlic Dip

by Lynne Webb on April 26, 2013 (Updated February 25, 2023) // 2 Comments

Skordalia is a classic Greek dip or sauce made from boiled potatoes and/or bread, olive oil, lemon juice and lots of garlic. We like it as an appetizer dip served with toasted pita triangles.
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Classic Skordalia - Greek Potato-Garlic Dip

Skordalia (also spelled Skorthalia) is a smooth, garlicky, Greek sauce or dip made from pureed potatoes or bread (or a combination of the two as we’ve done here). It can be used as a sauce to accompany grilled meats, seafood, and fish, or served as a dip for bread or raw vegetables. We like it served with toasted pita triangles as an occasional alternative to hummus.

Classic Skordalia - Greek Potato-Garlic Dip

Classic Skordalia – Greek Potato-Garlic Dip

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Skordalia is a classic Greek dip or sauce made from boiled potatoes and/or bread, olive oil, lemon juice and lots of garlic. We like it as an appetizer dip served with toasted pita triangles.
Yield: 1 -1/3 cups
Prep Time: 5 mins
Total Time : 5 mins
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Ingredients 

  • 1 cup plain mashed potatoes, about 2 large – see notes
  • 2 to 3 cloves garlic, peeled and roughly chopped
  • 2 slices soft white bread, crusts removed
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1/8 teaspoon white pepper, or more to taste
  • Kosher salt to taste, start with 1/2 teaspoon
  • Toasted pita triangles for serving

Instructions 

  • Place the garlic in the work bowl of a food processor. Pulse until finely chopped.
  • Soak the bread in cool water for a minute or two, squeeze dry and add to the processor with the garlic. Pulse to combine, then add the olive oil, mayonnaise, lemon juice, white pepper and salt . Process until smooth, then add the mashed potatoes and pulse just enough to blend well (do not overprocess the potatoes). Taste and adjust the seasoning if necessary, then transfer to a serving bowl.
  • Cover the dip and chill for at least 2 hours to allow the flavors to blend. Remove from the refrigerator about 30 to 45 minutes before serving. Serve as an appetizer dip with toasted pita triangles.

To make the toasted pita triangles:

  • Preheat the oven 400°F. Cut pita pockets into the desired sized triangles. Brush each with a little olive oil (do not saturate) and bake for 8 to 10 minutes until lightly crisped.

Recipe Notes

About the potatoes:

We highly recommend using plain boiled and mashed potatoes with no seasoning for this dish, but you could use leftover prepared mashed potatoes if you want. If they contain ingredients like butter, cream or sour cream, you may want to leave out the mayonnaise. Just add the other ingredients first, taste and use your judgement.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Appetizers
 | 
Cuisine: Greek

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Comments

  1. Madelyn Blazina says

    December 26, 2010 at 6:21 pm

    Maybe this will go over with guests and family. Lotsa garlic. How to use up that big sack of spuds you so frugally chose after price comparing with smaller sacks.

    Reply
  2. Karine says

    November 17, 2009 at 8:49 pm

    Interesting! And it sounds delicious too! 🙂

    Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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