Walnut Skordalia - Garlic Dip

This hearty, earthy skordalia, made dark with the addition of walnuts and red wine vinegar, is especially pungent. It is delicious with boiled or roasted beets.
15 min


  • 1 – 2 pita bread rounds dampened under the tap and squeezed dry
  • 2 hot boiled potatoes quartered
  • 1 cup coarsely ground walnuts
  • 7 garlic cloves minced
  • 1/2 - 3/4 cup/120 to 180 ml extra-virgin Greek olive oil
  • 2 tablespoons/30 ml fresh strained lemon juice
  • 2 tablespoons/30 ml red wine vinegar
  • Salt and pepper
  • Fish stock


  1. Dampen the pita bread under the tap and squeeze dry very well in the palms of your hands.
  2. Pound the garlic, walnuts, and a little salt in the mortar with the pestle and add the bread or hot potatoes, a few pieces at a time. Continue pounding, drizzling in the olive oil, lemon juice, and vinegar to form a thick, mealy paste. Add the remaining bread and/or potato as you go. Either serve at room temperature or chilled.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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