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Skordalia #EattheWorld

It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the October installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge

This month, we are sharing Greek recipes. Here's the #EattheWorld line-up...

Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs. 

  • 2 Tablespoons garlic, peeled and minced
  • 2 cups cubed potatoes
  • 2  Tablespoon freshly squeezed lemon juice
  • olive oil
  • water from the boiled potatoes

Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.

That's a wrap for the #EattheWorld Greek event. We'll be back next month with another tabletop adventure. Stay tuned.


  1. I'd never heard of a potato based garlic dip but now I can't wait to try it! It sounds divine with the lemon and olive oil.

    1. It was SO good. But everyone at the table has to eat it because it's pretty pungent.

  2. I've heard a lot about this Greek dip but never tried it. It sounds so good, love the potato garlic combo!

  3. I love this simple dip, especially as it's naturally gluten free - and we have lots of garden potatoes to use right now! Thanks for sharing.

  4. This sounds delicious Cam. Love that you used it to make a bruschetta of sorts.

    1. Yes, I put the leftovers on a bread and cheese tray this afternoon. Delicious.

  5. This sounds delicious! Garlicand potatoes are always a huge hit and this dip sounds amazing!


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