Skordalia, as we read in Wikipedia, is a pleonastic compound of the Greek word skordo (meaning garlic) and the Italian agliata (meaning garlicky). In the Ionian islands which were under Venetian rule for many years they call it aliada. Skordalia may be the modern equivalient of ancient skorthalmi.
Skordalia is a dip made by combining crushed garlic and mashed potatoes or stale bread (soaked in water) and nuts, and then olive oil is added to make a smooth emulsion. In the past they used tο crash the garlic with salt by mortar and pestle but nowadays we make it in a food processor or blender. Traditionally we serve it with Bakaliaros (salted codfish) a battered-fried fish, especially during the great lent period when abstaining from meat, fish and dairy products for fifty days we are allowed to eat fish on Annunciation Day (25th March) and on Palm Sunday (which is the last Sunday before Easter).
Skordalia is also served with fried vegetables such as eggplant and zucchini or boiled beetroot as well as poached fish.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!