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.
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!
- 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.
- You need to soak the stale bread in water and squeeze out the excess water.
- Place the squeezed bread, walnuts, garlic, red wine vinegar, salt and pepper in a small hand-held food processor.
- Process everything up until it forms a paste.
- Voila! You have walnut skordalia!
- 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.
👪 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!
🥗 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.
- 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
- 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.
- Keep covered in the refrigerator for a few days.
- Double the recipe to make more if you wish.
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
Thank you Marie!