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Garlic Dip - Skordalia


Garlic Dip - Skordalia

Greek Garlic Dip - Skordalia

Photo © Lynn Livanos Athan

Skordalia (skor-thal-YAH) is a tasty garlic dip that is a delicious accompaniment to fried fish or vegetables. It can also stand alone as a dip for pita bread.

There are many variations on the recipe – some make it with potatoes, others add ground almonds for texture.

What follows is the version that my family used to make - which is simply bread, garlic, oil, and vinegar with a bit of salt and pepper as seasoning.

It’s easiest to make this in a food processor or blender, but the traditional method of beating the ingredients in a mortar with a pestle would work just as well.

For an updated version, click here: Skordalia | Greek Garlic Dip

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 2 cups


  • 12 slices day old white bread, crusts removed
  • 6 cloves garlic, peeled
  • 1/2 tsp. coarse sea salt (or to taste)
  • 1/4 tsp. freshly ground black pepper (or to taste)
  • 1/2 - 3/4 cup olive oil
  • 1/3 cup white wine vinegar


Dip the bread slices in water to moisten and then squeeze out excess water.

To the bowl of a food processor, add the bread and garlic and process until it forms a smooth paste. Add the salt, pepper and vinegar.

With the machine running, slowly drizzle the olive oil until a smooth emulsion forms. You may need all of the oil or a bit less, it depends on the thickness of the bread that you used.

Adjust your seasoning as needed. This dip can be served chilled or at room temperature.

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