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    Home » Recipes » Greek Appetizers

    Easy Skordalia (with walnuts)

    Published: May 16, 2010 · Updated: Oct 15, 2022 by Peter G · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe

    Enjoy this traditional Greek dip known as walnut skordalia made with walnuts, stale bread and lots of garlic. Put it on your veggies, spread it on your wraps - once you've tasted this fantastic creation, you'll be making it again and again.

    Greek walnut dip served in a wooden bowl
    Walnut skordalia served in a bowl

    Traditionally, skordalia is made by crushing garlic in a mortar and pestle with salt and adding olive oil until you derive a thick garlicky purée.

    Adding mashed potatoes transforms it into the more traditional skordalia that is known by many across the globe as the "Greek garlic dip". This is also the version that is traditionally eaten with fried cod or bacalao.

    This recipe today derives from the Northern part of Greece where you'll often find it made with almonds. It's a humble dish and is vegan too!

    ingredients to make walnut skordalia
    The ingredients required to make walnut skordalia

    🥘 Ingredients

    • Walnuts - This is the main ingredient. You can add them raw to the dip or toast them if you prefer a more intense nutty flavour.
    • Bread - the best bread for this recipe is "stale" bread. So don't throw out those leftover loaves! Put them to good use!
    • Garlic - the more, the better! Honestly, I've kept the recipe to a minimum of three cloves, and the serves are quite small.
    • Red wine vinegar - provides the necessary "oomph." You may wish to substitute fresh lemon juice, but it won't have the required zing.
    • Extra virgin olive oil - brings everything together, making it creamy and delicious.
    step by step instructions to make a dip
    It's quite easy to whip this up!

    🔪 Instructions

    1. You need to soak the stale bread in water and squeeze out the excess water.
    2. Place the squeezed bread, walnuts, garlic, red wine vinegar, salt and pepper in a small hand-held food processor.
    3. Process everything up until it forms a paste.
    4. Voila! You have walnut skordalia!
    5. Please note if you find it's too thick for your liking you can add a few spoonfuls of cold water to thin the mixture out.
    using a knife to spread dip from a bowl
    Spread the walnut skordalia on your favourite foods

    👪 Serving size

    The recipe I have provided serves four people. You could easily scale this up to make more.

    Believe me, you WILL WANT to make more!

    Greek walnut dip served in a bowl on a dark plate

    🥗 Side dishes

    I recommend serving with my Greek-style roast lamb.
    If you don't eat meat, try it with my Rainbow Chard - smother it over greens and enjoy!
    Use it as ana alternative dipping sauce to my halloumi and quinoa keftedes.

    Walnut skordalia served in a bowl
    Greek walnut skordalia served in a wooden bowl

    Walnut Skordalia

    Author: Peter G
    Enjoy a traditional Greek dip known as walnut skordalia made with walnuts, stale bread and lots of garlic. Put it on your veggies, spread it on your wraps - once you've tasted this fantastic creation, you'll be making it again and again. It's easy to prepare and takes no time at all to whip up.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins
    Cuisine Greek
    Servings 4 serves

    Ingredients
      

    • 100 g walnuts, shelled
    • 50 g bread , stale, with crusts removed
    • 3 cloves garlic
    • 2 teaspoon red wine vinegar
    • 60 ml olive oil, extra cirgin
    • 1 pinch salt
    • 1 pinch pepper
    Prevent your screen from going dark

    Instructions
     

    • Take your bread and dip it into some water-remove it immediately and squeeze out all the excess water.
    • Place the bread, garlic, walnuts, olive oil and red wine vinegar in a food processor and blend until it forms a paste.
    • Add salt and pepper to taste, mix well and transfer to another bowl.
    • Drizzle with a little olive oil on top and serve immediately.

    Notes

    1. Keep covered in the refrigerator for a few days.
    2. Double the recipe to make more if you wish.

    Nutrition

    Serving: 1 serve | Calories: 334 kcal | Carbohydrates: 10 g | Protein: 5 g | Fat: 32 g | Saturated Fat: 4 g | Fiber: 1 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    More Greek Appetizer Recipes

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    Reader Interactions

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    1. Marie Papadopoulou

      March 25, 2021 at 5:39 am

      5 stars
      perfect

      Reply
      • Peter G

        March 27, 2021 at 6:38 am

        Thank you Marie!

        Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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