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.
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!