Best Authentic Skordalia Recipes: Greek Garlic Sauce

The authentic recipe for skordalia, the popular Greek garlic sauce. Garlic blended with extra virgin olive oil and mashed potatoes or bread makes for a delicious sauce or dip that is absolutely delicious.

So, I was raised eating skordalia all the time. My mother made (and still makes) the best skordalia, the famous Greek garlic sauce/puree/dip. We would have it at home fish, greens, beets and froed potatoes too.

One of the most popular ways to enjoy skordalia is with fried cod. Ever year on the 25th of March which is the Greek National Independence day and also the feast of the Holy Annunciation of the Virgin Mary we eat this specific dish: fried salted cod, bakaliaro and skordalia (a type of garlic dip). Obviously, fried salted cod doesn’t sound too healthy but if you think about it, it isn’t that bad. Cod is low in fat and calories so even frying it will not really make it excessively calorie rich. A healthier alternative with less salt, is using fresh cod baked in the oven with tomatoes, onions, parsley, olive oil and garlic and, my mom adds raisins, also known as bakaliaro plaki.

But let’s go into the story of skordalia

What is Skordalia

Skordalia is the national sauce of Greece. It is a thick sauce/dip that is made by mixing garlic paste with olive oil and a starchy base either potato or bread resulting in a puree that can be grainy or smooth depending on the method of making it. Skordalia can be made with potato, bread or with a combination of walnuts (sometimes almonds) and bread. Potatoes will give you a smoother consistency, while the bread skordalia will be a bit grainier. And no, skordalia does not contain cream, parsley or onion.

How to make skordalia

• Skordalia making is considered an art in Greek cuisine. You don’t just add everything and hope for the best, there are secrets and techniques that result in a good skordalia.
• First you peel the potatoes cut in cubes and boil in water until soft, for about about 15-20 minutes. Place the potatoes in a pot of cold water and then turn on the heat, that way the potatoes will cook uniformly.
• Once boiled, strain and mix with a hand mixer or a potato masher until somewhat smooth. Do not over mix as the potatoes will become gluey. Set aside to cool. Hot potatoes will absorb the oil faster which is not what you want.
• In a food processor process the garlic cloves with a bit of salt and a few drops of olive until until it is a paste.
• Add ½ of the olive oil in a steady stream in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually in a steady stream or about 1 tablespoon at a time, mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste and mix well.
• Cover and place in the refrigerator 2-3 hours before serving and then bring to room temperature.

What to serve with skordalia

Skordalia is traditionally served at room temperature (not cold) with cod or fried fish, pork or rabbit and with beets and any type of boiled greens. You can also serve it as a dipc but personally I believe it is too strong to just serve as an appetizer with bread sticks. If you wish to serve it that way, you may make the recipe but with half of the garlic for a milder dip. It needs a strong wine as well.

Storing Skordalia

You can store skordalia covered in the refrigerator for up to 5 days.

Jump to Recipe

Traditional Greek Skordalia (Garlic and Potato Dip)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.

Course: Appetizer

Cuisine: Greek, Mediterranean

Keyword: Dip, Garlic, Sauce, Skordalia

Servings: 8

Calories: 72kcal

Author: OliveTomato.com

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Ingredients

• 7-8 garlic cloves
• 1 pound (450 g) of potatoes preferably starchy like russet
• 1 cup Extra virgin olive oil
• Red wine vinegar or lemon juice
• Salt

Instructions

• Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
• Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
• In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
• Add ½ of the olive oil in the food processor and continue mixing.
• Add the garlic paste to the potato and mix with a wooden spoon.
• Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
• Add a bit of red wine vinegar for taste, mix well.

Notes

To make skordalia with bread instead of potato follow the same recipe but instead of using potatoes, use 10 ounces of stale bread (without the crust) soaked in water and vinegar. Squeeze well and then mix and work the mixture with the garlic paste with a fork or with your hands until it is well combined. Than add the olive oil gradually. See below for more details.

Nutrition Facts

Traditional Greek Skordalia (Garlic and Potato Dip)

Serving Size

 

2 tbsp

Amount per Serving

Calories

72

% Daily Value*

Fat

 

6.5

g

10

%

Carbohydrates

 

3.8

g

1

%

Protein

 

0.48

g

1

%

* Percent Daily Values are based on a 2000 calorie diet.

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Skordalia with Walnuts

INGREDIENTS

• 4-5 garlic cloves
• 2 ½ ounces of walnuts
• 10 ounces stale bread
• ¾ cup olive oil
• Red wine vinegar (or lemon juice)
• Salt

DIRECTIONS
1.  Grind the walnuts.

2.  In a food processor process the garlic cloves with a bit of salt until it is a paste.

3.  Add the walnuts to the garlic paste and mix well.

4.  Soak the bread (without the crust in water and vinegar) and then squeeze well.

5.  Mix the bread with the walnuts and garlic mixture. Mix until smooth.

6.  Add olive oil gradually in a steady stream until olive oil is absorbed.

7.  Add a bit of red wine vinegar for taste.

Photos by Elena Paravantes © All Rights Reserved