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Skordalia! A Greek style dip made with potatoes, lemon garlic and olive oil. Easy and delicious! #skordalia

Skordalia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 cups 1x
  • Category: appetizer, dip
  • Method: stovetop
  • Cuisine: Greek


A simple recipe for Skordalia, a Greek-style dip made with potaotes, olive oil, lemon and garlic! Easy and simple!


Units Scale


  • 1 lb white or yellow waxy potatoes -cut into 1 inch pieces, thin skins ok to leave on.
  • 3 tablespoons olive oil plus more for garnish
  • 4 cloves garlic, whole, plus 1 clove finely minced (divided) ( or use 56 cloves roasted garlic!)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon zest ( reserving a pinch for garnish)
  • 67 Tablespoons water ( hot potato water)
  • 1 T fresh lemon juice
  • 1 tsp fresh chopped Italian parsley


  1. Blanch potatoes with 4 cloves garlic in boiling water, until fork-tender, about 15 minutes.
  2. Strain, reserving ½ cup of the warm potato water.
  3. Mash or put through a potato ricer. ( Do NOT puree in food processor)
  4. Place in a bowl and using a fork stir in olive oil, one tablespoon at a time. Add 1 clove finely minced garlic, salt, pepper, lemon zest, lemon juice and hot water, one tablespoon at a time until desired consistency.
  5. To serve, create a circular ring or well with the back of a spoon, and drizzle olive oil in the well, sprinkle with parsley and more zest.
  6. Serve warm or chilled with toasty pita bread, veggies or naan bread.


As the skordalia cools, it will become thicker in consistency.

Sometimes finely crushed nuts are added to skordalia, like almonds, walnuts, pinenuts. If using, make sure to toast first.

Feel free to use whole roasted garlic ( just mash with potatoes!)


  • Calories: 186