Garlic lovers, this recipe is for you!  Skordalia is one of the most popular dips you’ll find in Greece and/or in any authentic Greek restaurant. It is made by combining a pureed base of potatoes or bread and then emulsifying with loads (and we mean LOADS!) of crushed garlic, olive oil, and vinegar.  This tangy, creamy dip is great on its own or as the perfect accompaniment to fish or roasted vegetables and is especially tasty with cooked beets. Many times in Greece you will find Skordalia served with fried fish, but it’s equally delicious with any baked or grilled fish too, which is much healthier for you–yeah!!  

Today we’re making the traditional recipe low-carb by making it with cauliflower instead of bread or potatoes! Inspired by so many recipes on the internet touting the new low-carb craze, we thought we’d give it a whirl.  Oh, if our Προγιαγιά (Great Grandmother) could see this now, her reaction would be priceless! We can hear her saying with her Greek accent ” Μα δεν θα είναι καλό” (It won’t be good)! But guess what? It turned out perfectly! We’re talking finger-licking perfection! We taste-tested it on the family at a recent get-together and it got a rousing thumbs up!  This version of skordalia is flavored with the same garlicky taste and just as smooth and creamy as the traditional recipe, minus the added carbs. Plus, garlic has been shown to have a multitude of health benefits, one of which is lowering cholesterol levels, which you know we love!

Let’s Make Skordalia!

You’ll be surprised at how super easy this recipe is to make with only a few ingredients:

• Cauliflower
• Fresh Garlic (7-10 cloves)
• Olive Oil
• Red Wine Vinegar
• Salt & Pepper

Prepare the cauliflower by washing and removing the outer leaves and the hardcore.  Place the cauliflower head in a microwave-safe dish and add a couple of tablespoons of water to the bowl.  Cover and microwave on high in increments of 8 minutes. Depending on the size of the cauliflower, the cooking times will vary.  We microwaved our cauliflower for 24 minutes (in 8-minute intervals) until the head was soft when we inserted a knife.  Allow cauliflower to cool before proceeding.

Chop cauliflower head into quarters and place in a food processor.  Add garlic cloves, salt, pepper and pulse until a paste starts to form.  While the processor is running, slowly add the olive oil until the mixture is smooth.  Add in the vinegar and pulse for a few seconds. It’s that simple!

Now there is one thing about making skordalia that must be noted.  Whether making the original recipe or the low carb version – don’t plan on getting to close to that special someone because yikes, that garlic is potent!  Fair warning!

Have you made Skordalia? We’d love to hear from you, so comment below! And if you make this recipe be sure to tag #hearthealthygreek when you share it on Instagram,  Facebook, or save it to Pinterest. 

Skordalia

A traditional Greek tangy, garlicky dip revamped using healthy cauliflower.

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizer, Snack

Cuisine Greek

Servings 3 cups of dip

Calories 380 kcal

Ingredients

  

1x2x3x

• 1 head cauliflower
• 7-10 cloves garlic
• 1/2 cup olive oil
• salt & pepper
• 1/4 cup red wine vinegar

Instructions

 

• Prepare the cauliflower by washing and removing the outer leaves and the hardcore.
• Place the cauliflower head in a microwave-safe dish and add a couple tablespoons of water to the bowl.
• Cover and microwave on high in increments of 8 minutes.
• Depending on the size of the cauliflower, the cooking times will vary. We microwaved our cauliflower for 24 minutes until the head was soft when we inserted a knife.
• Allow cauliflower to cool before proceeding.
• Chop cauliflower head into quarters and place in a food processor.
• Add garlic cloves, salt, pepper and pulse until a paste starts to form.
• Pour in the olive oil a little bit at a time, while the processor is running and blend until combined. You may need to add more olive oil as you want the consistency to be smooth and creamy.
• Add in the vinegar and pulse for a few seconds.
• Your dip is now ready to serve. Skordalia is best served at room temperature, so if you are not serving this right away, place dip in the refrigerator, but allow it to come to room temperature before serving.

Notes

• The amount of garlic used depends on the size of the cloves. If your cloves are large use only 7, otherwise use 10 smaller cloves. If you’re a huge garlic lover, you can opt to use 10 of the larger cloves, but remember this will make the dip extremely garlicky!
• You can also steam your cauliflower on the stovetop instead of cooking in the microwave. Place about 1inch of water in the bottom of a large stockpot and add in a steamer basket. Chop the cauliflower into florets and add them on top of the steamer basket. Cook on medium-high heat for about 10 minutes or until the cauliflower is fork-tender.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 4gFat: 37gSaturated Fat: 5gSodium: 61mgPotassium: 601mgFiber: 4gSugar: 4gVitamin C: 95mgCalcium: 55mgIron: 1mg

Keyword Appetizer, cauliflower, Dairy Free, Dip, Gluten-free, Greek, Vegan, Vegetarian

Tried this recipe?Let us know how it was!