Greek Garlic and Walnut Dip

Place the torn bread chunks in a mixing bowl and cover with cold water. Let soak for 5 minutes until completely soft. Squeeze the bread firmly with your hands to remove as much water as possible.

Place the walnuts and peeled garlic cloves in a food processor. Pulse until finely ground into a coarse, sandy meal.

Add the squeezed bread, red wine vinegar, and kosher salt to the food processor. Process until a thick, relatively smooth paste forms.

With the food processor running, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Continue processing until the mixture is fully emulsified and airy. If the dip is too thick, add water one tablespoon at a time until you reach a spreadable consistency.

Transfer the dip to a serving bowl. Let it rest at room temperature for at least 30 minutes before serving to allow the sharp garlic flavors to mellow and meld with the walnuts.