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Greek skordalia in a square bowl with carrots.

Skordalia (Greek Garlic Sauce)

Garlic and potato lovers rejoice. This dip will please both of you.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Condiments
Cuisine Mediterranean
Servings 2 Servings



  • 2 russet potatoes peeled and diced into 1 inch cubes
  • 8 cloves garlic minced
  • juice from 1 lemon
  • 1/4 teaspoon salt plus more to taste
  • 3/4 - 1 cup olive oil


  • Place potatoes in a pot with enough water to just cover them. Boil until fork tender. Drain. Allow to cool.
  • Run cooled potatoes through a food mill or ricer.
  • In a food processor combine potatoes, garlic, lemon juice and 1/4 teaspoon of salt. Turn food processor on and process until smooth.
  • With food processor running, slowly drizzle in 3/4 cup of olive oil in a steady stream until mixture emulsifies. Check for consistency. If you would like a little creamier, turn on food processor and slowly drizzle in remaining 1/4 cup of olive oil.
  • Season to taste with salt.
  • Serve with veggies or pita bread.


Be sure to check back later this week, I am going to show you one heck of a fish dish that uses this recipe. It was seriously one of the best fish dishes I've had in a long time and its easy to boot.
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: blender, Dip, Food, garlic, greek, greek garlic sauce, potatoes, Recipe, sauce, skordalia