This unusual recipe is inspired by one I found in the region of Pelion, in Central Greece. The green garlic version is deliciously milder but we can only make it in the spring, when we get the fresh, scallion-like garlic from the garden.
Skordalia is served traditionally with fried or grilled fish and seafood; also with fried or grilled vegetables. On its own it is a popular meze served with toasted bread, barley rusks or crackers, and with crudités.
Makes about 4 cups