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

Slideshow: Party Dips
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  • Servings: makes about 2 cups
KEY: Cocktail Party, New Year's Eve, Greek, Mediterranean, Dips & Spreads, Fast, No-Cook, Web Exclusive

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  • 6 ounces firm white bread, crusts removed and 1-inch pieces
  • 4 ounces jarred tarama (carp roe)
  • 1/4 cup grated onion
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup extra-virgin olive oil, plus more for serving
  • 1/4 cup water, or as needed
  • Toasted pita chips or bread, for serving

How to make this recipe

  1. 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 the tarama, onion and lemon juice.
  2. Pulse the tarama mixture 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. The taramosalata should be the consistency of a velvety hummus. Add enough water to loosen the mixture, if needed.
  3. To serve, spoon the taramosalata in a wide shallow bowl and drizzle with olive oil. Serve with toasted pita chips.

Make Ahead

The taramosalata can be made 1 day ahead and refrigerated in an airtight container.


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

Contributed By Photo © Guy Ambrosino Published March 2014

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464638 recipes/taramosalata 2014-02-21 Kate Winslow cocktail-party|new-years-eve|greek|mediterranean|dips-and-spreads|fast|no-cook|web-exclusive march-2014 recipes,taramosalata 464638