Skordalia (Bread & Walnut Garlic Dip) - Penguin Books Australia
In many parts of Greece, skordalia is known as a garlic and potato dip, but the combination of bread and walnuts, common in the north of the country, gives the condiment richness and body.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
Ingredients
- 260g (9¼oz) stale bread from around 290g (10oz) fresh bread
- 30g (1oz) garlic cloves (5-6 cloves)
- 100g (3½oz) walnuts
- 1 tsp salt
- 1½ tbsp red wine vinegar
- 120ml (½ cup) extra virgin olive oil, plus extra to serve
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