Travelling is the perfect time to discover not just new places but also new flavours and during my recent holidays in sunny Greece I was introduced to a delicious dip called Skordalia, which provided inspiration for my Wholewheat Skordalia with Almonds.
I first tried skordalia in a small Greek tavern in a town of Mandraki, located at the foot of a volcano on the island of Nisyros. I couldn’t quite figure out what exactly was in this delicious dip so before I left I had a chat with the tavern owner to make sure I knew what ingredients she used in her skordalia.
I knew the dip was made with lots of garlic and some almonds (the garlic flavour was quite strong and there were crushed almonds sprinkled on top) but I was rather surprised to learn that the basis for the dip was bread! Bread is a great accompaniment for dips of all sorts but I’ve never had a dip made with bread.
I liked this dip so much I tried to order it whenever possible during my time in Greece. On a few occasions I had skordalia made without the almonds and it definitely wasn’t as good as the one I had the first time. I think the almonds are a fantastic ingredient in this recipe, adding sweet, nutty notes to this moreish dip. Admittedly, the skordalia I had in Greece was always made with white bread, but if you enjoy eating wholewheat bread you’ll also like it in this dip. It’s delicious and so much healthier than white bread!
What I found really surprising was that most of the skordalia recipes I came across online (when preparing this post) were made with potato, rather than bread. Perhaps bread is traditionally used in Kos only? I suspect skordalia tastes delicious with potato too.
This Wholewheat Skordalia with Almonds tastes fabulous with both roasted and raw vegetables, as well as chicken skewers.
For more DIP recipes go to < THIS LINK >
I’ve linked up this recipe to #CookBlogShare, hosted this week by Jacqui@RecipesMadeEasy
10 minPrep Time
10 minTotal Time
- 3 slices wholewheat bread (medium)
- 4 garlic cloves, chopped
- 140g almonds, chopped
- Approximately ½ cup cold water (± 2 tablespoons)
- 7-8 tablespoons olive/vegetable oil (I used cold pressed rapeseed)
- 2 tablespoons lemon juice
- Sea salt to taste
- Cut the crust off the bread, tear the bread into chunks and combine with the water and lemon juice.
- Place in a blender along with the other ingredients (reserve 1/2 of the oil) and puree until smooth. Add the rest of the oil and stir through. Adjust the seasoning as necessary, chill for 30 minutes if possible and serve. Keep refrigerated.