Skordalia (Garlic Dip)
Recipe type: Dip/Meze
Serves: 4-6
Skordalia is a rich dip defined by the garlic.
  • 6 slices of plain white bread, crusts removed
  • 6 garlic cloves—or more!
  • 1 cup finely chopped walnuts
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 4-6 ounces club soda
  • 1 pack of breath mints
  • (optional, but highly recommended)
  1. Remove the crusts from the bread and lightly soak in water. Squeeze excess water out from the bread.
  2. In a food processor, add bread, garlic, chopped walnuts, vinegar, and half the olive oil.
  3. With the food processor running, slowly add the remaining olive oil, and drizzle in the club soda until the mixture becomes smooth. Adjust the amount of soda, depending on your preferred thickness and type of the bread used.
  4. Transfer to a bowl to serve and drizzle the top with olive oil.
The longer the skordalia sits, the more it will thicken. If not served right away, stir in some extra club soda or olive oil prior to serving to smooth it out and bring back the creaminess texture.
Recipe by Eleni Saltas at