Eating In

Most recipes for Skordalia, a Greek garlic dip, use mashed potato. This one uses stale white bread. The end result is a dip a bit like hummus, which can be used as tapas, meze or starter with crudités or as an accompaniment to slices of courgettes and aubergines dipped in flour and fried in olive oil until lightly browned.
2 or 3 slices of stale white bread
½ cup of milk
1 or 2 cloves of garlic
1 tbsp wine vinegar
salt
pepper
olive oil
Remove the crusts and cut the bread into cubes. Reserve about ¼ of the cubes. Soak the rest in the milk for a few minutes. Squeeze out the excess milk and put it into a food processor. Crush the garlic to a paste with some coarse salt and add to the bread. Add the wine vinegar and pepper. Pulse the mixture and dribble in the olive oil until you have a thick paste. Make the remaining bread cubes into crumbs and blend these in. This helps to give the finished dip a bit more bread texture.