Gluten-Free Skordalia Greek Garlic Dip
By the Gluten Free Recipes team ·
This vibrant Greek Skordalia dip offers a creamy, garlicky punch with a hint of bright lemon and a smooth, satisfying texture. It's the perfect zesty accompaniment for your favorite gluten-free dippers, bringing a taste of the Mediterranean to any gathering.
At a glance: This easy party and appetizers recipe yields 8 servings in about 35 minutes (20 min prep, 15 min cook). It uses 8 ingredients — including cooked and mashed potatoes, extra virgin olive oil, garlic — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Skordalia Greek Garlic Dip: When preparing this party and appetizers recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Skordalia Greek Garlic Dip: This recipe is naturally gluten-free, relying on mashed potatoes as its base. Always ensure any packaged dippers, like crackers, are certified gluten-free to avoid cross-contamination.
Ingredients
- 2 cups cooked and mashed potatoes (about 2 large)
- 1 cup extra virgin olive oil
- 4-6 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 bag corn tortilla chips or certified GF crackers for serving
Instructions
- 1
Ensure your cooked potatoes are completely cooled and mashed to a smooth consistency. In a large bowl, combine the mashed potatoes with the minced garlic, making sure the garlic is evenly distributed throughout the potato base.
- 2
Begin to slowly drizzle in the extra virgin olive oil while vigorously whisking or using a food processor. Continue to incorporate the olive oil until the mixture emulsifies and becomes thick and creamy, resembling a smooth paste, which should take about 5-7 minutes.
- 3
Stir in the fresh lemon juice and finely chopped fresh parsley. Season the skordalia with salt and black pepper, tasting and adjusting the seasonings as needed to achieve your desired flavor balance.
- 4
Allow the skordalia to rest in the refrigerator for at least 15 minutes to allow the flavors to meld and the dip to firm up slightly. This resting period is crucial for the best taste and texture.
- 5
Serve the chilled skordalia immediately with a side of crunchy corn tortilla chips or your favorite certified gluten-free crackers. You can also serve it with fresh vegetable crudités for a lighter option.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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