• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Art of Gluten-Free Baking
  • Home
  • About
    • Press
  • Gluten-Free Recipes
  • Tips & FAQs
    • GF Seattle FAQ
  • My Cookbooks
    • GF Baking for the Holidays Errata
    • GF Wish List Errata
  • Classes/Demos/Signings
  • Contact
  • Blog
  • Privacy Policy

Skordalia

November 12, 2009 by Jeanne


Tonight I’m excited to be going to a food blogger event with the Steamy Kitchen‘s Jaden Hair, in celebration of her newly published, Steamy Kitchen Cookbook. It’s a pot luck, and we’ve been asked to bring our signature dish–the one we’re known for.

I’ve spent a bit of time thinking about what I’m known for. Mainly my baking (duh), but what recipe? Chocolate chip cookies are what I bring to just about any board meeting I attend. And I’m always asked to bring chocolate cake to birthday parties. But, lately, to casual potlucks I’ve been bringing my gluten-free French bread and skordalia dip to go with it. So, that’s what I’ve decided to bring.

Skordalia is a Greek side dish that is often used as a dip. Garlic is the most constant ingredient. It is a puree made with some sort of starch–most often stale bread, nuts, or potatoes. I am something of a latecomer to the skordalia scene–I found about it this summer. I was on Twitter (as @fourchickens) and asked folks for ideas for hummous-y dips that didn’t contain sesame paste. Recently I’ve discovered I don’t feel well after eating sesame, so I needed a substitute. Someone suggested skordalia. I had no idea what that was, so I did some investigating. Once I found out what it was I started experimenting with recipes.

My favorite recipe is the one in Tessa Kiros’s fabulous cookbook, Falling Cloudberries: A World of Family Recipes:

This is truly a wonderful (and beautiful) cookbook. It has recipes from many different countries in which she has lived. I learned of it this summer when we featured it on the Canning Across America web site. Everything in it that I’ve made has been delicious. Kiros’s recipe for skordalia is simple yet full of flavor, so I started there. I’ve tweeked it so much that I think my recipe is more “inspired-by” than “adapted-from.”

Kiros’s recipe has potatoes as its base–which appealed to me the most out of all the options. Her recipe includes over twice as many garlic cloves than I use–I find I like a more subtle flavor (but you can experiment and add up to 5 like she does if you want).

Skordalia (dip)
-inspired by one in Tessa Kiros’s Falling Cloudberries

Special Equipment Needed
-a food processor is nice to mix the ingredients, but a potato masher would be fine

Ingredients
1 1/2 pounds of waxy potatoes (I like Yukon Gold the best)
1 carrot
1 stalk celery
1 small onion
1 tablespoon whole peppercorns
salt for boiling potatoes
parsley for boiling potatoes

1/2 cup good olive oil
juice from one lemon
2 garlic cloves, chopped fine
1 tsp salt

Wash potatoes
-peel potatoes and cut them into quarters
-wash, cut and quarter the carrot, celery stalk, and onion
-add all to a large stock pot, fill with water to cover
-add peppercorns and parsley to water, then salt water well
-bring to a boil and boil until potatoes are done, about 15 minutes

-mix garlic with salt in a small bowl
-add a tablespoon of the olive oil to this mixture

-when potatoes are done, turn off heat
-using a slotted spoon, take potatoes out of the stock and put in a separate bowl (don’t worry if you snag some of the peppercorns, they will be fine in the dip)

Note: If you are using a food processor for the next part, it is important to follow the directions–if you don’t, you run the risk of turning your potatoes into a gummy blob. They will taste fine, but the texture of the skordalia will be wrong.

-put 1/3 of the potatoes into the bowl of the food processor. Pulse briefly a couple of times (to just barely start the mashing process). If using the potato masher, follow these directions by mashing instead of pulsing
-add the garlic mixture and pulse briefly another couple of times
-add another 1/3 of the mixture with 1/2 of the olive oil and lemon juice–pulse briefly another couple of times
-add final 1/3 of potatoes plus the remainder of the olive oil and lemon juice
-pulse a few more times, briefly each time, to combine all into a smooth mixture
-it’s very important not to pulse too many times or for too long–the potatoes will quickly become gummy.

Put skordalia in a serving dish with a spoon. Serve at room temperature with some freshly baked French bread. You can also serve it as a flavorful side dish.

Enjoy!

Note: you can use the water from boiling the potatoes and other veggies for a nice veggie stock for soup.
PRINT FRIENDLY RECIPE

This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!).  Thank you!


You May Also Like

  • Troubleshooting Baking ProblemsTroubleshooting Baking Problems
  • The Story Behind My Gluten-Free Flour MixThe Story Behind My Gluten-Free Flour Mix
  • Chocolate Pound Cake, Gluten-FreeChocolate Pound Cake, Gluten-Free
  • Coffee Cake Friday: Tunnel of Fudge Cake, Gluten-Free {and a Giveaway}Coffee Cake Friday: Tunnel of Fudge Cake, Gluten-Free {and a Giveaway}

Filed Under: Falling Cloudberries, greek dip, potato dip, potato side dish, recipe, skordali, Tessa Kiros

Previous Post: « Decadent Chocolate Cake, Gluten-Free and a Tribute to Sheila Lukins
Next Post: Goodbye, Gourmet »

Primary Sidebar

logo
Food Advertisements by

Sign Up for My Newsletter!

Subscribe

* indicates required

For information about my privacy practices see my Privacy Policy page.

Affiliate Link Notice

I use Amazon affiliate links on this blog.  I get a small percentage of each purchase made with these links.  Thank you!

For more buying options for my cookbooks, please see the My Cookbooks page.


logo
Food Advertisements by

Search my site

Coffee Cake Friday

Coffee Cake Friday: Blueberry-Lime

Friday Coffee Cake: Bittersweet Mocha

Coffee Cake Friday: Sour Cream Bundt Cake with Jam, Gluten-Free

Coffee Cake Friday: Pumpkin Spice Bundt Cake

See More →

All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

logo
Food Advertisements by

Art of Gluten-Free Baking © 2025

Built with and Genesis Framework by Bellano Web Studio

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsGOT IT!
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT