The traditional Greek skordalia recipe can be also made with stale bread soaked in water and squeezed, but the potato recipe is in my opinion the best. It resembles more like garlic flavoured mashed potatoes and can be more versatile, as it can be also served as a side dish with boiled beets, accompanying various meat or fish dishes.
For the traditional Greek skordalia recipe, a pestle is used to degrade the garlic with salt and then adding the rest of the ingredients, until smooth. But as this is really time consuming, for this skordalia recipe, a food processor is used, to make things a lot more easier. Make sure to use some good quality extra virgin olive oil, which will give its own unique taste to your skordalia!
If you love garlic, then you have to try this amazing traditional Greek skordalia recipe! Skordalia is a rich and hearty Greek potato dip, which takes its name by the basic ingredient used to prepare it and is of course skordo (garlic).
To prepare this skordalia recipe, start by washing thoroughly the potatoes. Peel the potatoes and place them in a large saucepan. Cover with cold water and bring to the boil. Lower the heat to a gentle simmer and cook for about 30 minutes. (For this skordalia recipe the potatoes need to boil, until very tender.) Drain them in a colander and keep 1/2 a cup of the boiling water.
In a food processor add 1/2 a cup of the boiling water, the garlic, red wine vinegar and season with salt. Blend until the garlic is diluted. Cut the potatoes in pieces, add them in the food processor and blend to combine. Pour in the olive oil a little bit at a time, whilst blending, like making mayonnaise. Blend until the oil is incorporated and the mixture is smooth and creamy. If you like your skordalia to have a mild garlicky taste, a little trick is to boil the garlic (peeled) in some milk for about 5 minutes, before using.
When making a skordalia recipe, it is essential, that the potatoes are hot. If the potatoes are cold, then it will be difficult to combine the ingredients and the skordalia will become lumpy.
If you don’t have a food processor to prepare this skordalia recipe, you can mash the potatoes with a fork and combine the ingredients, using a whisk.
Serve the skordalia as a delicious dip or side dish with some toasted bread or pita breads. Enjoy!
I tasted scordalia back in the 90s and begged my friend for the recipe. She promised to share it. Well she never did. Thank goodness I found this site. I promise to share it with everyone that wants it.
Thank you for posting this recipe. I can not wait to make this!! I read the reviews on your dish all 5!!! I love this garlic dip and miss Greek Town in Detroit at the Parthenon where i would order this.
Personally I am not a fan of freezing Skordalia Ruby. You could try and pour it in an airtight ziplock bag and take all the air out and try it like that so no moisture can get in.
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(603 votes, average: 4.74 out of 5)
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I love it very easy to make in no time and I used a hand held mixer but added a little bit more garlic
Can you freeze it for later?
Can you freeze skordalia?
I tasted scordalia back in the 90s and begged my friend for the recipe. She promised to share it. Well she never did. Thank goodness I found this site. I promise to share it with everyone that wants it.
Reminds me of former Greek neighbors and restaurants in Detroit’s Greektown….wonderful
Thank you for posting this recipe. I can not wait to make this!! I read the reviews on your dish all 5!!! I love this garlic dip and miss Greek Town in Detroit at the Parthenon where i would order this.
I can’t wait for you to try it and take you back to your favourite place! x
Can you freeze skordalia?
Personally I am not a fan of freezing Skordalia Ruby. You could try and pour it in an airtight ziplock bag and take all the air out and try it like that so no moisture can get in.