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The best Skorthalia (Skordalia) So tasty, the best ever: Greek Garlic Dip and Sauce

October 30, 2010 by admin  
Filed under Dips and sauces

Recipe: Skorthalia or Skordalia in greek ( σκορδαλιά)

Summary: In Greek: σκορδαλιά pronounced skor-thal-YAH, Serve skorthalia as a dip, spread, or as a condiment, in various regions of Greece, walnuts or almonds are used with skordalia. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but would be grittier due to the nuts. You can serve it with beets and black Greek olives, skordalia is indespenseable to a variety of fried foods -fish, squash, eggplant, and many other


  • 1 1/2 pounds of potatoes for boiling mashed.
  • 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

Quick Notes

Other variation you can use 6 slices white bread, crusts removed, soaked in 1/2 cup cold water and squeezed dry instead of mashed potato.


  1. (Hand method) Combine garlic with mashed potatoes or bread in a mortar. Blend to form a soft paste. Add olive oil and vinegar alternately in very small amounts, stirring briskly. Add salt and pepper. Continue to whisk until sauce is thick.
  2. (Blender or food processor method) Place garlic and potatoes or bread in bowl and blend. Add olive oil and vinegar and continue to blend. If too thick, add 1/4 cup cold water. Add salt and pepper. Blend until creamy and thick.

Cooking time (duration): 30 minutes

Diet type: Vegetarian

Meal type: hors d’oerves

Culinary tradition: Greek

My rating: 5 stars:  ★★★★★ 1 review(s)

Recipe by on.

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