Sunday, December 14, 2025

Greek Walnut Garlic Dip

 Two hands holding slices of vegetable dipping into a bowl of walnut skordalia surrounded by flatbread and vegetable sticks  

 Ingredients

1 cup (45 to 55 g) packed, bite-size pieces of stale bread

2 large cloves garlic, grated

1 tbsp (15 ml) red wine vinegar or white balsamic vinegar

1 tsp (5 g)  kosher salt, more to taste; for table salt use half as much by volume

125 g walnuts (about 1 ¼ cups), plus more for decoration 

1/3 cup (75 ml) olive oil

Pepper pdr to taste

Pita , cucumber, carrot for serving

 

Preparations

 In a small bowl, place stale bread pieces. Pour 1/2 cup (120 ml) water over bread, place your hand over bowl to cover bread, and immediately drain the water into the sink.

To a food processor or high-speed blender, add garlic, vinegar, salt, half of olive oil, walnuts, and bread. Pulse to combine, 2 to 5 pulses. Then scrape down sides and add remaining olive oil to food processor or blender. Process or blend until mixture is a chunky, loose mash, about 5 pulses. Season to taste with salt and pepper. Blend again for 5 seconds (or a few pulses) to incorporate after seasoning.

 A food processor containing a walnut and skordalia mixture on a wooden surface

 Stop here for a rustic, chunky version. For a smoother dip, continue below. 

 Two food processors one with a blended mixture and the other with a finely ground preparation

Measure 1/3 cup (80 ml) water. Add half of water to mixture and process for 5 to 10 seconds to combine. Periodically pause to scrape sides of blending jar as needed. Add remaining water, 1 tablespoon at a time, and process until a thick, dippable consistency is achieved. Add up to an additional 1 to 2 additional tablespoons (14 to 28 ml) of water for a looser consistency, if desired. Season to taste with salt, pepper, and vinegar.  

 Two dishes of walnut skordalia first plain and second being drizzled with olive oil

Serve in a shallow bowl, drizzled with olive oil and topped with a walnut placed in the center for decoration. Serve with pita or crudites. 

Notes

If you do not have stale bread, break up pieces of fresh bread and dry them in the oven at 325°F (160 °C) until lightly browned, 5 to 7 minutes. Let cool completely before using.

 

 

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