Recipes Appetizers Meze Taramosalata Be the first to rate & review! This creamy, briny dip belongs in the pantheon of classic Greek meze, alongside hummus, baba ghanoush and skordalia. Slideshow: Party Dips By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on March 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 10 mins Total Time: 15 mins Yield: 2 cups Ingredients 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 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 the tarama, onion and lemon juice. 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. 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. Notes Tarama can be found in Greek food markets and some fish and specialty markets. Rate it Print