Skordalia with Roasted Garlic

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Skordalia with Roasted Peppers and Olives

How delicious does this look? Skordalia is found in almost every Greek household, made with just a few common ingredients and so good. It’s such a versatile dish you’ll find yourself spreading it on sandwiches, veggies or just tucking into a big bowlful with crusty bread.

Many years ago, because skordalia is traditionally made with raw garlic (recipe for traditional version here), my father had to make some adjustments to this dish before our young and Americanized palates would tolerate it. By simply substituting roasted garlic for raw, he retained much of the healthy goodness and original ingredients but with a much more subtle garlic flavor. We’re all addicted to it and I think you will be too!

skordalia stuffed roasted eggplant

I like to use russet or red potatoes as they are softer and fluffier. Try to stay away from waxier potato varieties as they can bring an almost a wallpaper paste consistency to the dish. You may choose to have a chunkier, more smashed-potato texture to your skordalia. I happen to prefer a bit smoother, creamier, more spreadable consistency myself. Try it both ways and see which is your favorite.

chunky version with roasted red peppers

chunky version with roasted red peppers

You can always  substitute some raw garlic to add a little more bite. It may be more to your taste than the milder roasted flavor. There are definitely days when I’m in the mood to add a couple of raw cloves. Either way, it’s a great recipe to experiment with and change up to suit your preference.

mash with back of wooden spoon

mash with back of wooden spoon

Because my mom’s family is from an area of Greece where lemon trees are everywhere, skordalia recipes there use lemon juice instead of vinegar. In this recipe especially, I think the lemon juice really perks up the flavor but feel free to substitute with vinegar for a bit stronger taste.

Skordalia is served at room temperature and refrigerated, it will keep for 7-10 days, though it rarely sticks around that long!

As I mentioned earlier, the versatility of this dish will make it a go-to in your vegan cooking repertoire. You can spread skordalia on toasted bread rounds, add toppings like roasted red peppers and olive oil or pair with a dish of olives and a piece of crusty bread.

topped with roasted red peppers and cracked black pepper

For a meal, top a roasted eggplant with skordalia, pair with a glass of white wine and dinner is served. For a fun twist when entertaining, fill a martini glass and garnish with EVOO, a few olives and dill for a first course that will be a big hit with your vegan and non-vegan guests alike.

a lovely and delicious first course

Skordalia Recipe

  • 4 cups cubed potatoes (approx 2 lbs)
  • 15-20 cloves of roasted garlic
  • 1/2 cup EVOO
  • 1/4 cup lemon juice
  • 1/2 cup reserved potato water
  • 1 tsp salt
  • 1/2 tsp pepper

Peel and cube potatoes and boil until they are easily pierced with a fork (about 15 min). SAVE 1 cup of potato water and set aside. Mash roasted garlic cloves in a mortar and pestle. Add garlic mash to large bowl with boiled/cubed potatoes. Mix well using the back of a large wooden spoon or immersion stick blender. Add EVOO, lemon juice and potato water a little at a time, continuing to mix well. Add salt and pepper. Taste and adjust seasoning if needed. Depending on desired consistency, add additional reserved potato water. This recipe makes 5 cups of skordalia.

I brought these party size skordalia with Greek green beans to a holiday pot luck and they were a big hit. The flavors of the potatoes, beans and garlic were delicious together and the green and white color combination was festive too!

party size skordalia

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4 Responses to Skordalia with Roasted Garlic

  1. mila furman August 4, 2015 at 11:13 am #

    So glad I found your site!!! Just had this at a restaurant this weekend and absolutely fell in love! Everyone did at the table actually 🙂 I adore Greek food and just recently went vegan so I will be sticking around for awhile 🙂

  2. marta March 22, 2016 at 1:26 pm #

    Great dip!
    The Romanian version found in a cookbook from the 30s includes walnuts. Not bad, I’d say…

  3. Sunny June 3, 2016 at 11:57 am #

    We used to run a Greek restaurant in the 70’s in trendy Bayswater. My partners mother made all these homey Greek dishes.. I just made it with what I had.. sweet potato and cauliflower and one potato. Loved the roast garlic idea, chopping off the top. Great.. thanks.. eating it with roasted romano sweet pepper and extra fine green beans.. and a spoonful of my lacto fermented veg.. as a condiment.


  1. Vegan Stuffed Shells with Marinara (V) | Herbivore Meets Omnivore: The Art of Compromise - August 17, 2014

    […] I love these stuffed shells. I came up with the recipe after I bought skordalia at our Farmers Market and was trying to figure out what to do with it. Skordalia is a naturally vegan Greek dip that is mostly just garlic. Even though there is no dairy, it has a really creamy consistency, so I thought it would be a good substitute for ricotta. Some versions of skordalia contain potatoes, but the one I buy is just processed garlic and a little lemon juice, olive oil, and salt. This dish would still be good with the potato kind; it would be more like gnocchi. You can buy pre-made skordalia or make your own. […]

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