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Skordalia (Greek Garlic Dip)

Featured in the Honolulu Star-Advertiser on August 18, 2016.
Recipe compliments of the Greek Festival.



Skordalia (Greek Garlic Dip)

  • 1 tablespoon sea salt
  • 1 1/2 pounds potatoes, unpeeled
  • 1/2 teaspoon freshly ground black pepper
  • 7 cloves garlic, minced
  • 1/4 cup plain Greek yogurt
  • 3/4 cup extra virgin olive oil
  • 1/3 cup red vinegar


Add salt and potatoes to a large pot of water. Boil potatoes until well done and drain. When cooled, peel potatoes. In a large bowl, season potatoes with pepper. In bowl of a food processor, puree potatoes, garlic, and Greek yogurt. While pureeing, slowly add olive oil and vinegar, alternating between them, and making sure the mixture is smooth. Skordalia should be creamy and thick in texture. Serve with pita and/or vegetables. Makes 3 cups.

Approximate Nutrient Analysis per 2 Tablespoon serving:
90 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 250 mg sodium, 5 g carbohydrate, 0 g fiber, 0 g sugar, 1 g protein


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