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A classic Greek dip with a strong taste of garlic is Skordalia, or translated potato and garlic dip.

Mashed potatoes as a dip, yes why not. This potato dip tastes strongly of garlic and is deliciously creamy. It seems like Greece's take on garlic mayonnaise, just in an alternative and vegan way.

Portions: 2 people


400 g potato
2 cloves of garlic
1 tsp vinegar, red wine/apple cider 1⁄2-1 tsp salt
1⁄2 grated lemon peel
20 grinds of pepper
2-3 tablespoons Greek Extra Virgin Olive Oil
1 tablespoon lemon juice

parsley for garnish


  1. Peel the potatoes, put them in a pot and cover them with cold water.

  2. Bring the water to a boil and lower the temperature. Let them simmer for half an hour until they are tender. Drain the water, but save a little of the cooking water, approx. 1⁄2 dl.

  3. In a mini chopper, food processor or a bowl, add the boiling water from the potatoes together with the garlic, vinegar, salt and lemon zest.

  4. Blend until the garlic is completely blended and add the potatoes. Blend further while adding the olive oil a little at a time and finally season the dip with lemon, salt and pepper.

  5. If you want the dip thinner, you can add a little milk.

    Tip: When making this potato dip, it is important that the potatoes are hot. If the potatoes are cold, it will be difficult to blend the dip completely creamy without lumps.

Serve with fish or as a snack with bread or vegetables.

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