Idaho® Potato Skordalia (Greek Potato-Garlic Dip)


  • 3 garlic cloves
  • 1 medium (about 8 ounces) Idaho® potato, baked or boiled, cooled, and peeled*
  • 1 tablespoon cider vinegar
  • 2 tablespoons olive oil
  • 6 pimento-stuffed green olives
  • 1/4 teaspoon salt


  1. If desired, microwave the garlic for 20 seconds to soften the flavor.
  2. In a food processor or blender, combine garlic, potato, vinegar, oil, olives and salt, and process until smooth. For a thinner consistency, add 2-3 tablespoons of water to the mixture.


Serve with raw vegetables and pita chips or wedges.

*Cook’s Tip: For a quick-cook potato, pierce potato in several areas and microwave on high for 6 minutes or until tender when pierced with a fork.

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Yield: 6 servings
Calories: 73
Sugar: 0 g
Sodium: 182 mg
Fat: 5 g
Saturated Fat: 1 g
Carbs: 7 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg

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