Skordalia is a Greek dip that is usually made with lots of garlic, olive oil and either mashed potato, or bread. You can already find a recipe for a simple potato-based skordalia on this website, but this version here is made with bread and lots of toasted walnuts. I find that walnuts really give the dip a nice earthy flavour and slightly chewy texture, but other nuts or seeds such as almonds or pine nuts can be used as well.
Skordalia is traditionally eaten with deep-fried battered salt cod (‘bakaliaros’ recipe here) on the 25th of March when Greeks celebrate Independence Day and The Annunciation (Evangelismos ) of the Virgin Mary, but you can eat it on any day you like, really. Also, if you can’t find salt cod, this dip also pairs great with other types of fried or grilled fish, with raw, grilled, or fried vegetables, or simply spread on a piece of crusty bread.
Skordalia me Karidia / Σκορδαλιά με Καρύδια (Greek Garlic Dip with Walnuts)
- 200g shelled walnuts
- 80g stale white bread, no crusts
- 5 garlic cloves, or to taste
- 1 tablespoon white wine vinegar
- 120ml extra-virgin olive oil, or other good quality oil
- Salt, to taste
- Tear up the stale bread and soak in some water. Lightly squeeze out excess water and set aside.
- In the meantime, add your shelled walnuts to a frying pan over high heat and lightly toast the nuts for a few minutes then remove from heat and allow to cool.
- Add garlic, oil and vinegar to a food processor and process until the garlic has been finely chopped.
- Add the nuts and bread and blend until it forms a relatively smooth paste, but try not to overwork the mixture because it will be gloopy. If you find the mixture too thick, you can add a little water to make it thinner.
- Add salt to taste.