My recipe is a simple, scrumptious combination of creamy mashed potatoes, olive oil, pureed almonds, loads of zesty garlic, salt, pepper, and a splash of lemon juice. We garnish this potato and garlic dip with more olive oil, crushed red pepper, and chopped green onions.  Traditionally, skordalia can also be made with stale bread in place of potatoes. The crusty bread is soaked in water, wrung out, and blended with the almond-garlic puree. You may also find earlier recipes that use vinegar instead of water. The recipe has evolved over the centuries as different ingredients became available.  You can also find variations of this dip made with parsnips, beets, sweet potatoes, and more.