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Greek

Skordalia

Vegetarian

Σκορδαλιά · skordaliá

A pungent Greek garlic dip of mashed potato beaten with olive oil, vinegar and lemon until light and creamy — traditionally served with fried salt cod and beetroot.

Skordalia is a Greek dip from Greece, ready in about 35 minutes and made with potato, garlic and olive oil. It serves 8 and is rated easy to cook.

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Prep
15 min
Cook
20 min
Total
35 min
Serves
8
Level
Easy
Calories
164

Ingredients

8 servings of 65 g

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water until completely tender. Drain, keeping a cup of the cooking water.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Meanwhile pound the garlic (opens in a new tab) with the salt in a mortar to a smooth paste.

  3. Step 3

    While still hot, mash or pass the potatoes (opens in a new tab) through a ricer into a bowl. Beat in the garlic (opens in a new tab) paste and the almonds (opens in a new tab), if using.

    Never use a blender or food processor — it turns the potato gluey.

    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Beat in the oil in a thin stream, alternating with the vinegar, lemon juice (opens in a new tab) and spoonfuls of warm cooking water, until light, smooth and spreadable.

  5. Step 5

    Taste for salt and acidity, then serve at room temperature with a drizzle of oil.

    • 1 min

About this dish

Origin
Greece · Well documentedAlso popular in CyprusMore food from Greece
Dish
Lunch · Dinner · Dips & spreads · Sauces
Cooking method
Boiled, Whipped
Taste
garlicky, creamy, tangy
Diet
Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for
Make-ahead · Budget-friendly
Cook more with
Potato · Garlic · Wine vinegar · Lemon juice
Techniques
Boiling · Emulsification

Allergens

  • Contains, can be adapted: Tree nutsfrom almonds
  • May contain: Sulphitesfrom wine vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

164 kcal per serving

Calculated

1 serving ≈ 66 g · recipe makes 8

Where the energy comes from

  • Protein 3%
  • Carbohydrate 23%
  • Fat 74%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy164 kcal248 kcal
Protein1.2 g1.8 g
Carbohydrate9.7 g14.7 g
Net carbohydrate8.6 g13 g
Sugars0.5 g0.7 g
Added sugars0 g0 g
Fibre1.1 g1.7 g
Fat13.7 g20.7 g
Saturated fat1.9 g2.9 g
Trans fat——
Cholesterol0 mg0 mg
Sodium295 mg446 mg
Salt equivalent0.7 g1.1 g
Vitamins & minerals per serving
Potassium
226 mg
Calcium
12 mg
Iron
0.5 mg
Magnesium
13 mg
Vitamin A (RAE)
0 µg
Vitamin C
11 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
8 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: almonds.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Removing the green germ from the garlic keeps the heat sharp but not bitter.

Common mistakes

  • Letting the potatoes cool before mashing; they absorb the oil less well and turn lumpy.

Serve with

  • With bakaliaros (fried salt cod), fried courgettes or boiled beetroot.
  • As part of a meze spread with bread and olives.

Storage

  • Refrigerate for up to 3 days; the garlic grows stronger.

Variations

  • Bread skordalia: Soaked, squeezed stale white bread replaces the potato, often with ground almonds or walnuts.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, floury, peeled and cut into chunks400 g
  • Garlic, peeled, green germ removed5 clove · 20 g
  • Lemon juice1 tbsp · 15 g
Used in steps 1, 2, 4

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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