Skordalia - Garlic/Almond Dip!
Updated: Mar 22
This hearty dip is a must for all garlic lovers! Traditionally it’s made by combining crushed garlic with stale bread that has been soaked in water and then squeezed dry or mashed potatoes. In some parts of Greece it’s made with walnuts or almonds or a mixture of bread and nuts. My recipe below is made with almonds. I've served it in many countries around the world . . . and always with great success! Hope you will like it too!
Skoralia - Garlic/Almond Dip Recipe
1 cup sliced or whole blanched almonds
2 - 4 garlic cloves
½ cup extra virgin olive oil
¼ cup red wine vinegar
¾ cup water
For a lighter version, reduce olive oil to 1/3 cup
Place all the ingredients in a food processor or blender and blend at full speed for about 2 - 3 minutes.
Serve immediately or refrigerate until ready to use. When the dip/sauce sits a bit it will thicken. If it's too thick for your liking, just thin out by stirring it with a bit of cold water and/or olive oil.
This dip can be kept in the refrigerator, in an airtight container (plastic or glass) for up to 2 - 3 weeks.
Serve on its own as a dip with pita bread or toast. It is also delicious with steamed, fried or grilled vegetables as well as fish, especially . . . fried Bakalarios (salted cod fish).
Yield: 6 - 8 servings
My all time favorite way to enjoy Skordalia is to serve it with steamed Red Beets and Arugula Salad as per photo above.
On a hot summer day, you can thin this dip with water or a chilled broth and serve it as cold soup with diced cucumber pieces.