Step aside hummus, there’s a new dip on our party tray. Creamy Taramasalata is a briny yet balanced accompaniment to pita chips or crisp veggies. Insider tip: The tarama, or carp roe, traditionally used to top the Greek dip isn’t always easy to find. We’ve substituted more readily available but equally delicious red caviar (salmon roe).
8 ounces sliced firm white bread, crusts removed
3/4 cup water
1 small shallot, minced (about ¼ cup)
3 tablespoons fresh lemon juice (from 1 lemon)
1/2 cup plus 2 Tbsp. red caviar, divided
1/2 cup olive oil
2 teaspoons chopped fresh dill
How to Make It
Tear bread into 1-inch pieces. Place in a medium bowl, and drizzle with water. Soak for 1 minute, and then gently squeeze dry.
Place shallot, lemon juice, and ½ cup of the caviar in a food processor, and pulse until well combined, about 30 seconds. Add bread, and pulse until combined.
With processor running, gradually pour oil through food chute, and process until mixture is light and fluffy. Transfer to a serving bowl. Garnish with dill and remaining 2 tablespoons caviar. Serve immediately with pita chips.