Greek Garlic Sauce Dip (Skordalia) Salsa de Ajo Greiga

Juliann Esquivel


I have loads of International Cookbooks, I am fortunate that my brother has traveled the world and each country he visits he sends me cookbooks of their national cuisine. I have two incredible books from Greece and one from Cyprus. This recipe is most interesting. It's made from stale bread and lots of garlic and good virgin olive oil. It is really good. Enjoy


★★★★★ 2 votes

30 Min


  • 3/4 slice
    stale white bread or stale french or italian bread cut in slices
  • 3 Tbsp
    lemon juice, fresh
  • 3/4 clove
    fresh garlic mashed real good or put through a garlic press
  • 1/2 c
    good virgin olive oil
  • 1/2 tsp
    salt & pepper
  • 1/4 tsp
    ground oregano
  • 1 can(s)
    14 ounces clear chicken broth or water

How to Make Greek Garlic Sauce Dip (Skordalia) Salsa de Ajo Greiga


  1. Soak the bread in the chicken broth or water. When soft remove the crust if you want. I leave mine on. Squeeze the bread in your palms to remove most of the water. I have a large seive and I put my bread in the sieve and kind of push down gently to squeeze some of the water out
  2. Put the pre-soaked bread and all the above ingredients in a blender, Beat until all is well incorporated. Some People like to put a scoopfull of mashed potatoes that is optional. Pour into a bowl and garnish with parsley sprig or cilantro or some mint leaves. You can refrigerate until serving time. NOTE: Do not over beat or it will curdle, Serve with carrot sticks, celery sticks, black olives, scallions, green bell pepper rings, and tomato slices, Enjoy

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About Greek Garlic Sauce Dip (Skordalia) Salsa de Ajo Greiga

Course/Dish: Dips
Other Tag: Quick & Easy

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