If you love traditional Greek flavors, this Walnut Skordalia is a must-try! A delicious variation of the classic potato or bread skordalia, this version features toasted walnuts, plenty of garlic, and a touch of red wine vinegar for a rich, nutty, and powerfully flavorful dip. Creamy yet textured, it’s perfect as a spread, a dip for vegetables, or a bold condiment alongside grilled meats and roasted veggies. Once you taste it, you’ll understand why it’s a Greek favorite! Why You’ll Love This Walnut Skordalia
- Ready in just 10 minutes
- Naturally vegan and gluten-free (use gluten-free bread)
- Packed with heart-healthy walnuts and bold garlic flavor
- Versatile — use it as a dip, spread, or sauce
- Make-ahead friendly and stores well
Ingredients
- 3 1/2 oz/100g walnuts shelled
- 2 oz/50g bread stale, with crusts removed
- 3 cloves garlic
- 2 teaspoons/10ml red wine vinegar
- 1/4 cup/60ml olive oil extra virgin
- 1 pinch salt
- 1 pinch pepper
Instructions
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Take your bread and dip it into some water-remove it immediately and squeeze out all the excess water.
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Place the bread, garlic, walnuts, olive oil and red wine vinegar in a food processor and blend until it forms a paste.
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Add salt and pepper to taste, mix well and transfer to another bowl.
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Drizzle with a little olive oil on top and serve immediately.
Notes
- Keep covered in the refrigerator for a few days.
- Double the recipe to make more if you wish.
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