Garlic Lemon Dip Recipe

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When my father came from Greece to the United States about 50 years ago, he brought this recipe with him. It's called Scordolia..."Scordo" means garlic in Greek.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1/4 pound day-old Italian bread, crusts removed and cut into large pieces
  • 2 cups water
  • 3 to 4 tablespoons lemon juice
  • 2 medium red potatoes, peeled, cubed, cooked and cooled
  • 5 to 6 garlic cloves, halved
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • Chopped walnuts or almonds, optional
  • Pita chips or crackers

Nutritional Facts

2 tablespoon: 122 calories, 9g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 1g protein.


  1. In a large bowl, soak bread in water for 15 minutes. Squeeze bread and place in a small bowl (there should be about 1 cup of bread); set aside.
  2. In a blender, combine the lemon juice, potatoes, garlic and salt; cover and process until smooth. Add bread; cover and process until blended. While processing, gradually add oil until blended.
  3. Transfer to a serving bowl; sprinkle with nuts if desired. Serve with pita ships or crackers. Store in the refrigerator. Yield: About 1-1/2 cups.
Originally published as Garlic Lemon Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p222

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