Skordalia (Greek Potato Dip)

This yummy dip can be used in vegetable or grain dishes or as a dip for pita bread and raw veggies...

Ingredients

• 2 large potatoes
• 4-6 garlic cloves
• 1 cup chopped walnuts
• salt
• juice from 1 lemon
• 1/4 c. red wine vinegar
• 1/4 c. olive oil

Peel potatoes, bring them to a boil and allow them to simmer for 30 minutes (or until they're soft).

While the potatoes are simmering, puree the garlic cloves, walnuts, olive oil and lemon juice in a food processor.

Once the potatoes are done, drain them and begin mashing them one at a time, adding garlic-walnut puree before adding another potato.

Mash until smooth and thick. Refrigerate before serving.

Makes about 3 cups.