Skordalia is a traditional Greek dip made from toasted bread, garlic, olive oil, and vinegar. It’s a great accompaniment to fried fish, vegetables, or you can use it as a delicious spread.
Adding walnuts to skordalia gives the dish a nutty flavor and a nice texture. Enjoy this traditional skordalia recipe by Greek celebrity chef Giorgos Tsoulis.
Walnut Skordalia (Greek Garlic & Bread Dip)
A delicious Greek garlic and bread dip with crushed walnuts. A perfect dip for fish, seafood, various types of meat, or a delicious spread.
Servings 5 servings
Ingredients
- 250 gr toasted bread without the crust
- 10 ml vinegar (or lemon juice)
- 5 cloves garlic coarsely chopped
- 150 ml olive oil
- 70 gr walnuts
- water
- salt
- pepper
Instructions
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Place the toasted bread in a large bowl and cover completely with water. Allow it to soak for about 5 minutes.
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After soaking, drain the bread thoroughly and transfer to a food processor. Add the garlic, vinegar, walnuts, and season with salt and pepper. Process at high speed, gradually pouring in the olive oil in batches until it becomes a paste.
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When ready, serve with some chopped parsley on top.
Notes
Chef’s tip: Removing the inner part, or the germ, from garlic cloves can help reduce the pungent flavor and make the skordalia lighter and easier to digest for some, as the germ can be harsh on the stomach for some people.
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