Garlic-walnut dipping sauce

1. 1

   Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.

2. 2

   Add the walnuts and pound or pulverize until the mixture is mealy.

3. 3

   Dampen the bread under the tap and squeeze dry.

4. 4

   Add to the bowl and continue pulverizing all together.

5. 5

   Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.

6. 6

   If it is too thick, add a little water.

7. 7

   Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.