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Skordalia (garlic potato dip) recipe image

Print Skordalia (garlic potato dip)

This classic Greek dish is incredibly simple to make, and very versatile. You can treat it like hummus and eat it as a potent dip; serve it alongside cooked veg – it goes well with beetroot, perhaps with some warm pittas; or use it as a sauce for green veg such as runner beans, or for fish.


  • 4-6 garlic cloves, peeled
  • 450g floury potatoes, peeled & cut into equal sized chunks
  • 6 tbsp olive oil
  • 1 tbsp white wine vinegar
  • Fresh chives, flat-leaf parsley or coriander, black olives & oil, to garnish
  • Salt & pepper


  1. Boil the garlic with the potatoes. Drain and mash, then mix in the olive oil, vinegar and season.
  2. Garnish with the chopped herbs and olives. Nice with hot pitta bread. A couple of tablespoons of plain yoghurt makes a nice addition.
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