If you are a garlic hound like me you could probably use some skordalia to warm you up in this bitter weather.
The Greek dip/sauce can open your sinuses, for sure. It’s a versatile kind of dish too. First of all, you can use either potatoes or bread soaked in water as a base. I first learned to make it with pulverized pine nuts but if I don’t have them on hand I use almonds or walnuts.
I have a fond memory of preparing skordalia with sunflower seeds once in a pinch, then scooping up the dip with green pepper wedges and washing it down with a pitcher of dry martinis. We were hanging out on a friend’s front stoop, and never was there a more perfect afternoon.
It doesn’t have to be green pepper wedges, though – you can consume skordalia with pita bread or chips, with boiled beets, crispy slices of fried zucchini or eggplant, or really whatever whets your appetite. Or just grab a spoon and dig in. It’s always good.
Skordalia
- 4-5 garlic cloves
- 2 ½ ounces of walnuts
- 1 large slice stale bread
- ¾ cup olive oil
- Salt
1. Grind the walnuts.
2. In a food processor process the garlic cloves with a bit of salt until they become a paste.
3. Add the walnuts to the garlic paste and mix well.
4. Soak the bread (without the crust, in water) and then squeeze well.
5. Mix the bread with the walnuts and garlic mixture. Mix until smooth.
6. Add olive oil gradually until olive oil is absorbed.
Add a spritz of lemon juice if you wish.
Jean Zimmerman 
Every Greek restaurant serves it too.
OH! Never heard of this, but it sounds good! Maybe I’ll send this recipe to our Chef Jeff. (Another day, though, because I’ve already sent him a recipe today.)