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.
- 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
- 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.
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.