Skordalia (skor-thal-YAH) is a tasty garlic dip that is a delicious accompaniment to fried fish or vegetables. It can also stand alone as a dip for pita bread.
There are many variations on the recipe – some make it with potatoes, others add ground almonds for texture.
What follows is the version that my family used to make - which is simply bread, garlic, oil, and vinegar with a bit of salt and pepper as seasoning.
It’s easiest to make this in a food processor or blender, but the traditional method of beating the ingredients in a mortar with a pestle would work just as well.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 2 cups
- 12 slices day old white bread, crusts removed
- 6 cloves garlic, peeled
- 1/2 tsp. coarse sea salt (or to taste)
- 1/4 tsp. freshly ground black pepper (or to taste)
- 1/2 - 3/4 cup olive oil
- 1/3 cup white wine vinegar
Dip the bread slices in water to moisten and then squeeze out excess water.
To the bowl of a food processor, add the bread and garlic and process until it forms a smooth paste. Add the salt, pepper and vinegar.
With the machine running, slowly drizzle the olive oil until a smooth emulsion forms. You may need all of the oil or a bit less, it depends on the thickness of the bread that you used.
Adjust your seasoning as needed. This dip can be served chilled or at room temperature.