Skordalia, as we read in Wikipedia, is a pleonastic compound of the Greek word skordo (meaning garlic) and the Italian agliata (meaning garlicky). In the Ionian islands which were under Venetian rule for many years they call it aliada. Skordalia may be the modern equivalient of ancient skorthalmi.

Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion.   The traditional way is to crash the garlic together with salt in a mortar and pestle but nowadays some people make it in a food processor or blender.

Traditionally it is served with Bakaliaros (salted codfish) a battered-fried fish, especially during the great Lent period when abstaining from meat, fish and dairy products for fifty days we are allowed to eat fish on Annunciation Day (25th March) and on Palm Sunday (which is the last Sunday before Easter).

Skordalia can also be served with fried vegetables, such as eggplant and zucchini but apart from fish it goes well with roasted meat as well.

Kleftiko with potatoes skordalia tyropitakia yoghurt dip

Skordalia with Potatoes

Preparation time: 10 minutes

Cooking time:  30 minutes

Makes: 2 cups


  • 3 potatoes boiled, preferably with skin on
  • 2 – 3 cloves of garlic, depending on how strong you like it
  • ½ tsp salt
  • Freshly ground black pepper
  • 1/3 cup extra virgin olive oil, divided
  • 1/4 cup wine vinegar or lemon juice


  1. In a food processor or a blender, puree garlic with 1/3rd of the olive oil or use a pestle and mortar and puree the garlic with the salt (without the olive oil).
  2. Boil the potatoes until soft.  Remove from the pot and under running tap water peel them.
  3. Transfer them to a bowl and mash them with a fork or a potato masher.  They do not need to be completely pureed.
  4. Add the olive oil while the potatoes are still warm, the garlic puree and salt, if using the first method, or garlic paste, pepper and mix well.  Add vinegar or lemon juice gradually, taste and adjust.
  5. Set aside to cool.
  6. Serve at room temperature.


The garlic flavour will become stronger as it cools.

If you do not like garlic, use roasted garlic instead, for a milder taste.

Before serving drizzle some more olive oil on top and decorate with an olive or finely chopped parsley or finely chopped spring onion.

Skordalia with potato garlic and bread walnuts garlic

Second Recipe:

Skordalia with Bread and Walnuts (Garlic Dip)

Preparation time: 10 minutes

Cooking time:  30 minutes

Makes: 2 cups


  • 1 cup of stale bread (without the crust) after being soaked and water squeezed out
  • 1 cup of walnuts
  • 3 – 4 cloves of garlic
  • ½ tsp salt
  • 1 cup of extra virgin olive oil
  • 1/3 cup of wine vinegar
  • or substitute first 2 ingredients with 2 medium potatoes boiled and mashed


  1. In a food processor or a blender, puree garlic, salt and 1/3rd of olive oil.
  2. Add vinegar and walnuts, keeping 2 tablespoons for the end.
  3. Gradually add olive oil and bread (or potatoes) and continue until you attain the consistency of a thick sauce.
  4. Before ending add the remaining two tablespoons of walnuts which just crush with your fingers into small pieces and mix into the sauce.
  5. Refrigerate covered for at least one hour before serving.

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.


Other related Recipes:

Bakaliaros (Beer Batted Cod)


Kopiaste and Kali Orexi,

Print Friendly

Tags: , , , , , , , , , , ,

8 Comments on Skordalia

  1. Peter M says:

    You’re Ivy, I’ll bring over the kolokothakia and we enjoy that skordalia together!

  2. sunita says:

    That’s such a lovely dip…thanks for sending it over…like the cod too :-)

  3. […] dish is always accompanied by a dip named skordalia. Serve with your favourite vegetables and French fries the Greek […]

  4. Cheryl says:

    Going to pethera's tomorrow, I'm sure it's going to be on the table. LOVE it! Have a nice day Ivy. :)

  5. […] traditional way of cooking galeos in Greece is deep frying the fish and serving it with Skordalia.    This would be a delicious dish for winter but with too many calories and not for diet.   […]

  6. […] Skordalia –   Tashi –   Taramosalata –  Hoummous […]

  7. tanaya says:

    i like this dish Skordalia, thanks for sharing..

Leave a Reply

CommentLuv badge

This blog uses premium CommentLuv which allows you to put your keywords with your name if you have had 3 approved comments. Use your real name and then @ your keywords (maximum of 3)