Description
Skordalia is a creamy, garlicky Greek dip made with potatoes, olive oil, and vinegar. Perfect for spreading on bread, dipping vegetables, or serving as a bold-flavored side dish.
Ingredients
- 1 lb potatoes
- 7 cloves garlic, peeled
- ½ cup olive oil, divided
- 2 tablespoons red vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and cut the potatoes into small pieces. Cook until very soft, then drain.
- Add garlic, red vinegar, and ⅓ cup olive oil to a food processor. Pulse until a smooth paste forms.
- Add cooked potatoes, remaining olive oil, salt, and pepper.
- Pulse until the mixture is smooth and creamy. Adjust seasoning to taste.
- Serve immediately or chill before serving.
Notes
- Store skordalia in an airtight container in the refrigerator for 3–4 days.
- For extra creaminess, drizzle the remaining olive oil in slowly while processing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Food Processor
- Cuisine: Greek