Maidanosalata (Parsley Dip/Spread)

READY IN: 15mins
Recipe by evelynathens

An unusual 'meze'. Serve with pita crisps.

Top Review by Chef Kate

What a wonderful surprise! I have now made this three times and EVERYONE loves it. I do use less olive oil--just a drizzle for me. And have gone with just lemon juice, no vinegar. I have made it with and without the egg yolk--it's delicious either way so I'll skip the egg yolk from now on. This is also a dip which invites endless variations--the addition of some cilantro or other herbs, spices--but the basic parsley dip is splendid. Thanks, Ev!

Ingredients Nutrition


  1. Dampen the stale bread with water, squeeze out the excess water and crumble.
  2. Put the parsley and onion in the food processor and blend until smooth.
  3. Add the bread and the egg yolk and continue to blend.
  4. Slowly add in olive oil, lemon juice and vinegar, alternating between each, blending until the mixture is creamy and completely emulsified. Taste and add more lemon juice if you think necessary.
  5. Season to taste with salt and pepper.
  6. Serve at room temperature or cool.

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