🧄 Skordalia
Skordalia is a thick, pungent Greek dip made from mashed potato beaten with plenty of raw garlic, olive oil, vinegar and ground almonds. It is smooth and creamy with a sharp garlic bite. It is served cool as a meze, and traditionally alongside fried fish, beetroot or boiled greens.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g floury potatoes
- 5 garlic cloves
- 50 g blanched almonds, ground
- 100 ml olive oil
- 3 tbsp vinegar
- Salt to taste
- Water as needed
Method
- Boil the potatoes in their skins until very tender, then peel and mash while warm.
- Pound the garlic with a pinch of salt into a paste.
- Mix the garlic and ground almonds into the potato.
- Gradually beat in the olive oil and vinegar, adding a little warm water to loosen.
- Adjust salt and vinegar and serve at room temperature.
How to make it lighter
- Use half the olive oil and loosen with potato cooking water: 1 tbsp olive oil is about 120 kcal.
- Serve with raw vegetables or boiled beetroot for dipping.
- Keep the portion to two or three spoonfuls alongside the main dish.
History
Skordalia takes its name from skordo, the Greek word for garlic, and versions based on potato, bread or nuts are made in different parts of Greece. It is a traditional accompaniment on the Greek Independence Day table on 25 March.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →