Greek · Lunch
Creamy Garlic Potato Dip
Skordalia
A thick Macedonian garlic and potato dip made with raw garlic, red wine vinegar, and olive oil, served as a complete meal with blanched vegetables and crusty bread.
$
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
520Calories
14gProtein
32gFat
48gCarbs
4gSugar
8gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Peel and cut 600g waxy potatoes into chunks. Mince 8 garlic cloves. Measure 2/3 cup extra virgin olive oil, 4 tbsp red wine vinegar, 1.5 tsp sea salt, 0.5 tsp black pepper. Have blanched green beans and broccoli ready.
2
Boil
Add potatoes to well-salted boiling water over high heat. Cook 18–20 minutes until completely tender and easily pierced with a fork. Drain thoroughly in a colander.
3
Build 1
Mash hot potatoes until very smooth with no lumps. Beat minced garlic into the mash with a wooden spoon until fully incorporated and fragrant throughout.
4
Build 2
Slowly beat in olive oil in a steady stream, stirring constantly until thick and emulsified. Beat in red wine vinegar until sharp and glossy. Season with salt and pepper; adjust vinegar to taste.
5
Simmer
While the dip sets, blanch green beans and broccoli in boiling salted water over high heat for 2–3 minutes until bright green and just tender. Drain well.
6
Plate
Spoon skordalia into a wide bowl. Arrange blanched vegetables, crusty bread slices, and Kalamata olives alongside. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) waxy potatoes
- 8 garlic cloves
- 150ml (2/3 cup) extra virgin olive oil
- 4 tbsp red wine vinegar
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 300g (10.6 oz) blanched green beans
- 200g (7.1 oz) blanched broccoli
- 4 slices crusty bread
- 80g (2.8 oz) Kalamata olives