When I share this recipe a lot of people think I’m making mashed potatoes. There are a lot of similarities, but this Garlic Potato Dip does not contain any dairy. In Greece this is typically served as a dip with pita and vegetables. At our Greek restaurant we served it as an appetizer and I’d always warn customers on dates that they didn’t want to eat this because it is quite garlicky! On Palm Sunday it’s frequently served with Fried Cod ( https://youtu.be/2uBo_uo6UDg ) to make the perfect meal for Lent.
The ingredients for this recipe are very simple. I always get robust potatoes and fresh garlic since those are the two dominant flavors in the dish. To make the dip I use my food processor. There is enough water in the potatoes that they don’t get gluey when you process them for a short amount of time. I love this technique because mashing the potatoes by hand takes a lot of time and it doesn’t make the potatoes as smooth as I like..
When it is ready this dip is very smooth, thick and garlicky. Make sure you serve it with toasted pita or thick vegetable slices because you’ll need them to stand up to the dip when you are eating it. A simple potato chip would definitely break! When serving this for Lent, I often put a swipe of potato dip on the bottom of the plate and serve the cod on top. This makes for a very pretty presentation and the potato and fish is a delicious meal. I serve this with a green salad on the side to round out the meal.
If you are serving this at a party, I’d recommend setting it up with a selection of my homemade dips (link) and have a lot of pita and vegetables for everyone to dip with. This is a really fun way to provide everyone with a selection of yummy bites to eat. Enjoy!
SKORDALIA (Garlic Potato Dip)
This delicious dip is a favorite of mine. This will remind you of mashed potatoes, but in Greece it’s eaten as a dip. As you can see, it doesn’t contain any dairy, the creaminess comes from the water and food processor blending method. I love to serve it in the winter when people come over. It’s also a great side dish for fried cod or brisket. A traditional dish on Palm Sunday is a plate of this dip with the fried cod on top.
Makes 6 servings of dip, or 6 side dish servings
6 Idaho potatoes, peeled and cut into quarters
3 tsp Salt
1 tsp White Pepper
6 garlic cloves (it should be 1 clove per potato)
½ cup Olive Oil
2 tsp white vinegar
Bring a large pot of water to a boil and add the potatoes. Boil them for about 20 minutes, or until they are fork tender.
Drain the potatoes and transfer them to a large food processor and pulse until mashed. Then, add the salt and pepper and pulse a few more times. It’s okay if the potatoes are still wet, it will prevent them from getting sticky.
In a small food processor with the blade attachment blend the olive oil and garlic until the garlic is finely chopped.
Add the olive oil mixture to the potatoes and pulse a few more times, then add the vinegar and pulse a few more times until everything is blended.
To serve this, add it to a plate and surround it with pita wedges for dipping. Or, alongside the main course of your choice!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.