Taramosalata

This creamy, briny dip belongs in the pantheon of classic Greek meze, alongside hummus, baba ghanoush and skordalia.Slideshow:Party Dips

ByKate Winslow
March 2014

Gallery

Credit: © Guy Ambrosino

Recipe Summary

total:
15 mins
active:
10 mins
Yield:
makes about 2 cups
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Ingredients

Directions

  • Put the bread in a bowl and sprinkle with 1/4 cup water. Let sit for 5 minutes, then squeeze out the excess water and put the bread in the bowl of a food processor, with thetarama, onion and lemon juice.

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  • Pulse thetaramamixture until it begins to become smooth. With motor running, add the olive oil in a slow stream and process until the mixture is very smooth. Thetaramosalatashould be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.

  • To serve, spoon thetaramosalatain a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.

Make Ahead

Thetaramosalatacan be made 1 day ahead and refrigerated in an airtight container.

Notes

Tarama can be found in Greek food markets and some fish and specialty markets.

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