Ingenious Garlic Spread

A creamy, beige garlic and bread spread (skordalia) garnished with dark raisins, shown in an oval serving dish as a finished side dish or dip.

Instead of throwing away stale bread, the thrifty cooks of Ikaria put it to work in this surprisingly simple and flavorful recipe called skordalia. The result is a puree that can stand alone as a side dish or be used as a dip for fresh vegetables.

Makes 4 servings | Active Time: 5 minutes | Total Time: 5 minutes

Chef's Notes

*Tarragon is a bittersweet herb that has a licorice/anise-like flavor and aroma. If you can’t find tarragon-infused vinegar, you can substitute with white wine vinegar.

Step 1: Making the Spread

4 pieces of dry bread, cubed, soaked in water; or about 2 cups bread crumbs, soaked in water
1⁄2 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons tarragon vinegar*
Salt (optional)
Olives (optional)

Put all ingredients except salt and olives in a food processor or high-power blender and blend to the consistency of hummus.

Add salt to taste before serving. Top with olives, if desired.

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