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Skordalia (Greek Potato Dip

Skordalia (Greek Potato Dip recipe image
Skordalia is a beloved Greek dip that offers a rich, creamy texture without the use of dairy or eggs. Traditionally made with potatoes and garlic, this version uses vegan mayo for a smooth, emulsified consistency that clings beautifully to warm pita or crisp vegetables. The sharp bite of fresh garlic is balanced by the acidity of lemon juice, creating a complex flavor profile that is both refreshing and satisfying. This dip is perfect for Mediterranean mezze spreads, summer gatherings, or as a side to grilled meats. It&# 226;ÂÂs incredibly versatile, easy to prepare, and always a crowd-pleaser. Make it ahead to let the flavors meld, and serve chilled for the best experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 57.8
Dietary: Gluten-free, Vegetarian
Description
Skordalia is a beloved Greek dip that offers a rich, creamy texture without the use of dairy or eggs. Traditionally made with potatoes and garlic, this version uses vegan mayo for a smooth, emulsified consistency that clings beautifully to warm pita or crisp vegetables. The sharp bite of fresh garlic is balanced by the acidity of lemon juice, creating a complex flavor profile that is both refreshing and satisfying. This dip is perfect for Mediterranean mezze spreads, summer gatherings, or as a side to grilled meats. It&# 226;€™s incredibly versatile, easy to prepare, and always a crowd-pleaser. Make it ahead to let the flavors meld, and serve chilled for the best experience.
Ingredients
  • 3 lg Potatoes
Directions
  1. 1
    Peel the potatoes and cut them into large chunks.
  2. 2
    Place potatoes in a pot of cold water and bring to a boil.
  3. 3
    Boil until potatoes are tender when pierced with a fork, about 15-20 minutes.
  4. 4
    Drain the potatoes, reserving about 1/2 cup of the hot cooking water.
  5. 5
    Allow potatoes to cool slightly, then mash them thoroughly with the mashed garlic.
  6. 6
    Stir in the lemon juice and fat-free mayo until well combined.
  7. 7
    Gradually add reserved potato water, one tablespoon at a time, until the desired creamy consistency is reached.
  8. 8
    Transfer to a serving bowl and chill in the refrigerator for at least 30 minutes before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 57.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 12.8g5%
Dietary Fiber 1.7g7%
Sugars 0.6g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The reserved potato water helps emulsify the dip, giving it a smoother texture without adding extra oil.

For a traditional version, you can omit the mayo and use olive oil and walnuts or bread, but this version is lighter and easier to make.

Adjust the amount of garlic to your taste; start with less if you prefer a milder flavor.

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving as it may thicken when cold.

Serve with warm pita bread, sliced cucumbers, tomatoes, or olives for a classic Greek mezze experience.

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Read it online: https://www.chefs-mate.com/recipe/skordalia-greek-potato-dip/