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Video:How to Make Skordalia (Garlic Dip)

with Laurel Pajer

This Greek garlic dip, Skodallia, pronounced "Skorthalia", is a great spread or side-dish for meats, poultry or fish. Get an authentic recipe for this potato-based Greek staple in this how-to video from About.com.See Transcript

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Transcript:How to Make Skordalia (Garlic Dip)

Hi, I'm Laurel for About.com. Today we're making the Greek dish called Skordallia (pronounced skor-thal-YAH), using ingredients from About.com's Greek food site. So, let's get started.

Making Skordalia

Before the blender, many would fix this using a mortar and pestle to first degrade the garlic with salt, then add other ingredients to create the purée texture desired. Today, I often use a food processor or hand mixer which makes things a lot easier and takes a lot less time! Skordalia (skorthalia) can also be made with bread, but the potato recipe is more versatile since it can double as garlic mashed potatoes.

Your prep time is 30 minutes making your total time, 30 minutes.

Ingredients for Skordalia

The ingredients you will need are:

  • 1 1/2 pounds of potatoes for boiling
  • 6-12 cloves of garlic, minced or grated (to taste)
  • 1 cup of extra virgin olive oil
  • 1/3 cup of good quality red or white wine vinegar
  • 1 tablespoon of salt
  • 1/2 teaspoon of freshly ground black pepper

How to Make Skordalia

In preparation, add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.

Sprinkle the potatoes with pepper and mash.

In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (not more than 1/4 cup).

This yields about 2 to 3 cups.

Variations of Skordalia

On a side note, Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes or bread up a bit. If the taste is not strong enough, increase the garlic.

Some additional add ons for this recipe are:

In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.

Thanks for watching, to learn more, visit us at food.about.com

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