This is an audio version of the Wikipedia Article:
Skordalia

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SUMMARY
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Skordalia or skordhalia or skorthalia (σκορδαλιά [skorðaˈʎa], in Greek also called αλιάδα 'aliada/aliatha), is a thick purée (sauce, dip, spread, etc.) in Greek cuisine traditionally 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 olive oil in to make a smooth emulsion. Vinegar is often added to skordalia.