This Greek garlic bread dip takes me back to eating lunch in a tavern by the sea; feels like summer every time I make it.

It is one of these recipes that are so traditional that they are often overlooked. I have to admit I was guilty of this myself. There are two versions of this dip (original name is skordalia or  σκορδαλιά), one using boiled potatoes as the main ingredient and the other using stale bread. You will find strong supported for either version, in my opinion both are delicious.

In the last several months, I have been making bread exclusively at home. No more store-bought spongy stuff, never liked it! The only downfall is that homemade bread goes stale and dry much faster; no humectants and anti-mould agents to keep it “fresh” for longer!

Food waste is a no-no in my house. Occasionally, the odd veggie will stay unnoticed at the back of the fridge but in general all food must get used up. As you can imagine when stale bread started piling up, I got a bit stressed over it! Then inspiration hit me and thought it was worth a try.

My (small this time) pile of stale bread.

Now is probably the time to confess that I hadn’t had skordalia in over a decade, like I said it’s often overlooked. Plus, raw garlic is not very appreciated in my household so I usually eat my garlic concoctions all by myself. What do you know, my partner loved it and now looks forward to it every time I make it. Stale bread crisis averted!

My favourite way to eat it is with steamed vegetables, as a dip for raw veggies, spread on bread (bread overload but trust me, it works!) or in a sandwich. Feel free to get creative with it!

Print Recipe

Garlic Bread Dip Yum

The tastiest way to repurpose stale bread! A very traditional Greek recipe but you don't have to use it in the conventional way! Makes an excellent spread and sandwich filler as well as a delicious dip.

Course

Side

Cuisine

Greek

Prep Time

5 minutes

Passive Time

5 minutes

Servings

Ingredients

• 3 large slices Stale Bread
• 3 tbsp Extra virgin olive oil
• 3 tbsp White Wine Vinegar
• 1 clove Garlic medium size
• Salt and Pepper to taste

Course Side Cuisine Greek Prep Time 5 minutes Passive Time 5 minutes Servings Ingredients 3 large slices Stale Bread 3 tbsp Extra virgin olive oil 3 tbsp White Wine Vinegar 1 clove Garlic medium size Salt and Pepper to taste

Instructions

1. Start by soaking your bread in water until soft. Room temperature water is enough, it should take around 5 minutes.

   
2. Squeeze the excess water out of the bread and add in a food processor container.
3. Add the rest of the ingredients and blend until smooth. Taste and adjust the vinegar and spices if needed.
4. Serve as a side or use in sandwiches. Enjoy!

Recipe Notes

Jo's Tips

• You can use any type of bread or a mixture of different breads for this recipe.
• When you squeeze out the water you don't have to be too efficient. A little water is needed for blending and using less oil.
• You could even completely skip the oil and add a few tablespoons of water or plant milk. Or if you prefer natural fats try adding some tahini or nut butter.
• The amount of garlic you use it entirely up to you. The recipe stated is for a medium garlic level.
• Some versions of this recipe include walnuts, try adding a handful if you'd like to experiment.
• If you are patient, after blending the dip, place in the fridge for a few hours. This will allow the flavours to develop and will result in a much richer taste.