Skordalia or skordhalia or skorthalia (Greek: σκορδαλιά [skorðaˈʎa], also called αλιάδα, aliada/aliatha) is a thick purée in Greek cuisine, made of garlic in a base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added.

Skordalia is served as a sauce, side dish, or dip.

[1] The name, on the other hand, may be a pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky'.

[citation needed] Variants of skordalia may include eggs as the emulsifier, omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli and Catalan allioli.

In the Ionian Islands, cod stock and lemon are usually added instead of vinegar, and then skordalia is eaten as a main dish.