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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.
Course dinner, dip, Lunch
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, dip, Greek food, Greek recipes, nuts, skordalia, walnut
PREP TIME 15 minutes


  • 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.