Skordalia (Garlic Dip)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This authentic skordalia is a staple of Greek cuisine, offering a bold and creamy garlic dip that is traditionally served as part of a meze platter. This vegan recipe combines the earthy heartiness of potato and soaked bread with the nutty crunch of toasted almonds. The resulting texture is incredibly satisfying, balanced by the bright acidity of fresh lemon juice and the richness of high-quality extra-virgin olive oil.

Historically paired with fried fish or roasted beetroot, this versatile dip also makes a wonderful accompaniment to toasted sourdough or crunchy raw vegetables. It is a brilliant make-ahead option for entertaining, as the pungent garlic flavours mellow and develop beautifully after a few hours in the fridge. Simple to prepare yet deeply savoury, it is a healthy homemade alternative to shop-bought chilled dips.

Ingredients for Skordalia (Garlic Dip)

1/2 small potato, peeled
Salt och peppar
2 cloves garlic, or to taste
1 tesked havssalt
2 slices bread, crusts removed and slices soaked in water
120ml (60 grams) almonds, toasted
Juice of 1 lemon
240ml (250 milliliters) extra-virgin olive oil

How to make Skordalia (Garlic Dip)

Boil the potato in a small pot of salted water.

Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.

While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in colour and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.

If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavour is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.

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