This healthy, Greek inspired skordalia dip with almonds and bread takes minutes to put together. Enjoy alongside roasted or raw vegetables, chicken skewers and grilled fish.
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 Skordalia dip with with Almonds and bread.
I first tried this vegan almond dip 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.
What bread is best to use in skordalia dip
Admittedly, the skordalia I had in Greece was always made with white bread, but in this dip I used a combination of white and wholewheat bread. This combination works really well though it’s perfectly alright to use one or the other.
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.
What oil to use in skordalia bread dip recipe
I used cold pressed rapeseed oil, but you can use another good vegetable oil that has a neutral flavour. Olive oil can be a little overpowering at times, but if you prefer to use that look for a light, mild tasting variety.
How to make skordalia dip with almonds and bread
Start by combining the bread with water and lemon juice. Place in a blender, add the almonds and garlic and start pureeing. Without turning the motor off gradually pour in the oil and blend until the mixture is smooth.
Skordalia with almonds tastes fabulous with both roasted and raw vegetables, pita bread as well as chicken skewers. You could add a bit more water and/or lemon juice and turn this dip into a sauce that can be enjoyed with grilled fish.
More Greek inspired recipes
Skordalia Dip with Almonds and Bread
- 100 g soft bread/bun no crust, white or brown or a combination
- 2-3 garlic cloves chopped
- 120 g blanched almonds chopped
- 1/2 cup cold water
- 7 tbsp oil I used cold pressed rapeseed
- 2 tablespoons lemon juice
- Fine sea salt to taste
- Tear the bread into chunks and combine with the water and lemon juice.
- Place in a blender along with the other ingredients (not the oil) and puree. Without turning the motor off gradually pour in the oil and continue blending until smooth. Adjust the seasoning as necessary, chill for 30 minutes if possible and serve. Keep refrigerated.