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

Photo: © Guy Ambrosino
Active Time:
10 mins
Total Time:
15 mins
2 cups


  • 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


  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.

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