Why It Works
- Rinsing the stale bread softens it just enough to blend smoothly without watering down the mixture.
- Adding water in small increments allows you to fine-tune the dip’s consistency, from chunky and spoonable to smooth and ready for dipping pita.
Skordalia is a classic Greek garlic dip traditionally thickened with either bread or potatoes. It shows up as a meze, a side dish, and as a bright, tangy accompaniment to mains like grilled fish, where a generous spoonful of skordalia adds acidity, heft, and a welcome garlicky punch.
Walnut skordalia is a homemade favorite in Greece, though you’ll also find it in some restaurants. The basic formula is simple: Combine stale bread with walnuts, olive oil, vinegar, and plenty of garlic. It’s also highly versatile and great served with crudités or warm pita, spread on little toasts, or spooned alongside roasted vegetables or crispy potatoes. I recently brought a bowl to a Friendsgiving where it was greeted with a round of applause, and it was scraped clean long before the turkey hit the table.
Serious Eats / Anh Nguyen
The ingredient list for walnut skordalia is short and leans mostly on pantry ingredients, but for a great dip, you need to build it with intention. Grate the garlic for even distribution, rinse (don’t soak) the stale bread so it’s just softened and blends seamlessly, and add water in small increments to move the dip toward the exact consistency you like.
Walnut skordalia recipes vary widely in ratio of ingredients, from those that use just enough bread to help the mixture come together to versions that lean heavily on bread for a thicker, spread-like dip. Texture preferences vary just as much—some people blend it silky smooth, others keep it chunkier by pounding it in a mortar and pestle.
This recipe offers two distinct texture options, each clearly marked in the steps. If you prefer a rustic, thicker version akin to a pâté—my favorite—you can stop blending early, when the mixture still has small, nubbly bits of walnut and bread. I use the dip with this sturdier texture as a salad base, soup topper, or toast spread when I want a strong garlic bite and a pâté-like richness.
Serious Eats / Anh Nguyen
But if you continue blending and gradually add water, the mixture transforms into a smoother, more cohesive dip that’s ideal to set out in a bowl with pita and crudites for parties. As a bonus for entertaining, the dip is easy to prep and can be made up to a week ahead..
For all its flavor, this dip is shockingly easy and requires just a handful of pantry ingredients, a food processor (or blender), and about 20 minutes. It’s vegan, make-ahead friendly, and a welcome alternative to more common dips and spreads, whether you’re hosting or simply snacking.
Serious Eats / Anh Nguyen
