Skordalia (Garlic Dip)
Recipe type: Dip
Cuisine: Greek
Serves: 4-6
  • 2 large russet potatoes,
  • 5 garlic cloves, or more ☺
  • Salt and white pepper, to taste
  • ½ cup extra virgin oil, plus more for drizzling
  • 2 tablespoons red wine vinegar (or fresh lemon juice)
  • 2 tablespoons club soda
  1. Peel and cut the potatoes into cubes. Place in a large pot of water. Bring to a boil and cook until the potatoes are fork tender (about 20 minutes).
  2. Drain and cool the potatoes for 5 minutes to allow the steam to evaporate. NOTE: It is important to work with the potatoes while they’re hot.
  3. Place the potatoes in a food processor and blend until smooth. Blend in the garlic, and salt and pepper. Gradually add the olive oil until smooth and creamy. Repeat with the vinegar.
  4. Slowly add in club soda for a smooth texture. Add more olive oil, vinegar, and seasoning to taste.
  5. Drizzle with olive oil on top. Serve and enjoy!
The longer the skordalia sits, the more it will thicken. If not served right away, stir in some club soda or olive oil prior to serving to smooth it out and bring back the creaminess texture.
Recipe by Eleni Saltas at