Greek · Lunch
Garlic Potato Dip
A creamy Greek skordalia-style dip built from boiled potato mashed with raw garlic, olive oil and lemon juice, finished with white wine vinegar. Served cold or at room temperature with pita or raw vegetables, this dip carries a sharp garlic bite balanced by fruity olive oil and bright acidity.
$2
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
355Calories
3.9gProtein
21.8gFat
35.8gCarbs
1gSugar
4.9gFiber
1156mgSodium
0mgChol
3gSat Fat
862mgPotassium
38mgCalcium
1.8mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and cube the potato into even 1-inch pieces. Finely grate the garlic cloves.
2
Boil
Place potato cubes in a pot, cover with cold water, and boil over medium-high heat for 12–15 minutes until tender.
3
Build
Mash hot potato until smooth. Stir in grated garlic while warm. Drizzle olive oil slowly, whisking after each addition until pale and emulsified. Stir in lemon juice, white wine vinegar, and salt. Add water gradually until thick and spreadable.
4
Plate
Spoon dip into a shallow bowl, swirl the surface, drizzle with extra olive oil, and serve with pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g potato
- 4 cloves4 cloves garlic
- 90ml90ml olive oil
- 30ml30ml lemon juice
- 2 tsp2 tsp white wine vinegar
- 1/2 tsp1/2 tsp salt
- 30ml30ml water
