Skordalia is a dip for hardcore garlic fans

Illustration for article titled Skordalia is a dip for hardcore garlic fans
Photo: excentric_01 (iStock)

My husband and I recently hosted an all-garlic dinner party, so I had to stand out from the pack with something extremely garlic-forward. The most potent garlic thing I could think of was my friend Stephanie’s skordalia. She offered the chilled potato-garlic-lemon spread to me at work once with some sesame seed bread, and I knew after eating it I no longer needed to fear spring colds or vampires. The Greek potato-garlic spread offered a creamy, delicious, yet aggressive garlic assault which, if you love garlic like I do, was welcome, especially spread on crusty bread. She then generously offered me her family skordalia recipe for my upcoming gathering.

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Skordalia then turned out to be perfect for my garlic dinner party, inherently pleasing to a bunch of people hanging out in the pungent ether together. Although I found that one full bulb of garlic was plenty, if you’re a diehard like Stephanie, feel free to add even more.


Illustration for article titled Skordalia is a dip for hardcore garlic fans
Photo: Gwen Ihnat
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Skordalia

  • 2 Tbsp. salt
  • 4 large potatoes
  • 1 bulb garlic, minced
  • 1/3 cup olive oil
  • 3 Tbsp. lemon juice

Add salt to a pot of water and bring to a boil. Add potatoes and cook at a rolling boil until the potatoes are tender, about 15-20 minutes. Drain water, reserving about one cup; set aside. Return potatoes to pot and mash completely. Add garlic, oil, and lemon. Using a hand mixer, combine until all ingredients are smooth. If necessary, add a little bit of the reserved water to make the dip smoother.

Chill for a bit to avoid your dip being confused with any garlic mashed potatoes on the table, though with one bite your guests will know the garlic/potato ratio here is considerably toward the garlic side. Sprinkle with herbs (parsley, chives) and serve with crusty bread.

Gwen Ihnat is the Editorial Coordinator for The A.V. Club.

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DISCUSSION

when you say “sprinkle with herbs”, which do you mean? just parsley or are there other herbs that would go well with this? i don’t know if basil would balance well with the potato but i’m thinking rosemary definitely would.

maybe dill? i like dill and garlic together. kosher salt and some fresh ground black pepper, for sure, but i’m sure that goes without saying. what else?