What is "skordalia"

n. A thick garlic sauce used in Greek cuisine

Skordalia or skordhalia/skorthalia (σκορδαλιά , in Greek also called αλιάδα 'aliada/aliatha), is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added.