Greek Dips and Sauces
Skordalia me Psomi Recipe (Greek Bread-Based Garlic Dip)
Σκορδαλιά με ψωμί skor-thah-LYAH meh psoh-MEE · Skordalia me psomi
In short
Skordalia me psomi is the bread-based version of Greece's classic garlic dip, made by soaking stale bread, squeezing it out, then blending it with plenty of garlic, olive oil and vinegar into a lighter, fluffier texture than either the potato or almond versions of skordalia give.
Skordalia exists in several genuinely distinct versions across Greece, and while potato is probably the most familiar base today, the bread version is older in many households, giving a noticeably lighter, fluffier dip than potato's denser starchiness or almond's richer, nuttier character.
The technique hinges on properly stale, dense bread, soaked in water then squeezed out thoroughly, which becomes the base that garlic, olive oil and a little vinegar get worked into, using a mortar and pestle in the most traditional method or a food processor for a quicker modern version.
This needs no cooking at all beyond whatever bread you start with, making it a genuinely fast dip once you have the right bread on hand, ready in well under twenty minutes.
Key preparation steps
- Soak stale, dense bread in water.
- Squeeze out the excess water thoroughly.
- Blend with garlic, olive oil and vinegar.
- Adjust to a smooth, fluffy consistency.
Preparing the bread
Remove the crusts from stale, dense white bread, ideally a day or two old, and soak in water for a few minutes until fully softened, then squeeze out as much water as possible by hand, working in batches, since excess moisture makes for a runny, unstable dip.
Blending
Blend the squeezed bread with plenty of crushed garlic, salt and a little vinegar, then drizzle in olive oil gradually while continuing to blend, the same way you would build an emulsion, until the mixture turns smooth, pale and properly fluffy.
Adjusting the texture
If the dip seems too thick, a splash of cold water loosens it without diluting the garlic and olive oil flavour. Taste and adjust the balance of garlic, salt and vinegar before serving, since bread skordalia should taste bright and punchy rather than flat.
Tips from my kitchen
Squeeze the bread thoroughly
Excess water left in the bread makes for a runny, unstable dip. Squeeze harder than feels necessary.
Drizzle the olive oil in gradually
Adding it all at once can make the dip split rather than emulsify into a smooth, fluffy texture.
Use genuinely stale bread
Fresh, soft bread turns gummy rather than fluffy once soaked and blended. A day or two old, dense white bread gives the right result.
Skordalia me Psomi Recipe (Greek Bread-Based Garlic Dip)
Σκορδαλιά με ψωμί · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 20m
- Cook
- None
- Total
- 20m
- Serves
- 6
Ingredients
Ingredients
Method
- Soak the bread in water for a few minutes until fully softened.
- Squeeze out as much water as possible by hand, working in batches.
- Blend the squeezed bread with the garlic, salt and vinegar until combined.
- With the blender running, drizzle in the olive oil gradually until the mixture turns smooth, pale and fluffy.
- Taste and adjust the garlic, salt and vinegar as needed. Loosen with a little cold water if the dip is too thick.
- Serve at room temperature.
Nutrition, per 2 tbsp
- Calories
- 218
- Protein
- 3 g
- Carbs
- 16 g
- Fat
- 16 g
- Sat fat
- 2 g
- Fibre
- 1 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Skordalia me psomi
What is the difference between bread, potato and almond skordalia?
All three are garlic-forward Greek dips, but they use genuinely different bases: bread gives a lighter, fluffier texture, potato gives a denser, starchier one, and almond gives a richer, nuttier result. Each has its own character.
Can you use any type of bread?
A dense, crusty white bread works best. Very soft sandwich bread or anything with a lot of added sugar or fat can give a gummier, less pleasant texture once soaked.
What do you serve with bread skordalia?
It traditionally accompanies fried salt cod, beetroot, or fried vegetables, and works equally well as a simple dip with bread or raw vegetables.
