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Gluten Free Skordalia – Traditional Greek Dip with Bread, Walnut & Garlic

Yields1 ServingPrep Time7 mins

They say, skordalia is only for fried cod and fried zucchinis. I say that it's only for when you don't have to go to work...

 6 slices of multigrain gluten-free bread such as Schär’s Maestro Cereale
 10 walnuts cleaned and coarsely ground
 2 cloves of garlic (or more if you wish) cleaned and chopped with a knife
 3 tbsp extra virgin olive oil
 1 tbsp vinegar (I used pomegranate vinegar)
 little water for soaking the bread
 salt (optional)
 grounded pepper (optional)
 hot or sweet paprika (optional)
1

Separate the crumb (the soft, inner part of bread) from the crust of the bread.

2

In a bowl of water, dip only the bread crumbs (the soft, inner part of bread).

3

Pour the vinegar, garlic, walnuts and soaked bread into a food processor.

4

Beat everything together to make a nice dip.

5

If it becomes too tight, add a little more water.

6

Then add the oil and the spices.

7

Continue beating for a little more, until the ingredients are homogenized.

8

Serve it with a little extra virgin olive oil on top.