Equipment
Ingredients
Base
- 150 g stale rustic white bread, crusts removed, torn into chunks
- 150 g walnuts, shelled, toasted if desired
- 4 garlic cloves, peeled, green germ removed
Liquids and Seasoning
- 120 ml extra virgin olive oil, high quality
- 30 ml red wine vinegar
- ml water
- 5 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 304 kcal
- Protein
- 5 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 334 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 11 g
- Potassium
- 118 mg
- Calcium
- 152 mg
- Iron
- 1.6 mg
- Magnesium
- 35 mg
- Phosphorus
- 88 mg
- Zinc
- 0.8 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.1 mg
- Folate
- 42 mcg
- Water
- 26 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the torn bread chunks in a mixing bowl and cover with cold water. Let soak for 5 minutes until completely soft. Squeeze the bread firmly with your hands to remove as much water as possible.
Place the walnuts and peeled garlic cloves in a food processor. Pulse until finely ground into a coarse, sandy meal.
Add the squeezed bread, red wine vinegar, and kosher salt to the food processor. Process until a thick, relatively smooth paste forms.
With the food processor running, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue processing until the mixture is fully emulsified and airy. If the dip is too thick, add water one tablespoon at a time until you reach a spreadable consistency.
Transfer the dip to a serving bowl. Let it rest at room temperature for at least 30 minutes before serving to allow the sharp garlic flavors to mellow and meld with the walnuts.
Chef's Notes
- The quality of your extra virgin olive oil is paramount in this raw application. Choose a smooth, buttery oil rather than a highly peppery one to prevent bitterness.
- Always slice your garlic cloves in half and remove the green germ in the center. This germ is responsible for the harsh, lingering aftertaste often associated with raw garlic.
- For a truly traditional, slightly more rustic texture, use a large mortar and pestle instead of a food processor, pounding the garlic and nuts into a paste before working in the soaked bread and oil.
- Walnuts carry natural oils that can go rancid quickly. Toasting them briefly in a dry skillet before use can refresh their flavor and bring out deeper roasted notes.
Storage
Refrigerator: 1 week — Garlic flavor will intensify significantly over the first 48 hours.
Troubleshooting
Dip is oily and separated
Cause: Olive oil was added too quickly or processor was not running constantly
Fix: Add 15ml of warm water and process vigorously to re-emulsify the mixture
Prevention: Drizzle oil very slowly in a thin stream to ensure proper emulsification
Garlic flavor is overwhelmingly harsh
Cause: Garlic cloves were very mature or had green sprouts inside
Fix: Let the dip rest longer or stir in a small amount of additional soaked bread to dilute the pungency
Prevention: Slice garlic in half and remove the green germ before processing
Cultural Context
Known as Karydaskordalia, this is a regional variation of the classic Greek Skordalia. While potato is a common base today, stale bread and nuts were historically used in villages to prevent food waste while providing calorie-dense sustenance. It is traditionally served alongside fried salt cod, roasted root vegetables, or simply with fresh pita bread.
