Skordalia – Greek Garlic Dipping Sauce

Skordalia – Greek Garlic Dipping Sauce
No Greek mezze spread would be complete without skordalia. This hearty and rich Greek garlic dip will make your taste buds sing. It’ll bring any boring meal to life with just one bite I promise you.
  • 1 medium potato approx 125g/4 oz
  • ▢2 fat cloves of garlic
  • ▢1 tsp minced fresh rosemary
  • ▢1/2 tsp dried Greek oregano
  • ▢1/2 tbsp white wine vinegar
  • ▢1/2 cup good quality olive oil
  • ▢1 tbsp Greek yogurt
  • ▢satl and pepper to season
  1. Boil the potato in its skin to keep the flesh as dry as possible then peel and mash
  2. Peel garlic and press through a garlic crusher and add to the potato
  3. Revitalise the dried oregano by adding ½ tsp boiling water to it for 5 minutes then press out the water
  4. Add this and the rosemary, vinegar, oil and yogurt to the potato and mix thoroughly
  5. Season with salt and pepper to taste and add a little water if the sauce is too thick