Taramosalata

Submitted by Leslie in Texas

"Another wonderful Greek recipe I clipped from a magazine many years ago that featured a menu and recipes for a Gourmet Greek Dinner Party. This makes an elegant dip for vegetables as well."

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 2 cups
• Serves: 10-12

ingredients

• 1 (4 ounce) jar red caviar (salmon)
• 1 1⁄2 tablespoons onions, diced
• 4 slices white bread, trimmed of crusts
• 1 cup olive oil, good quality
• 1 -3 tablespoon water
• 2 tablespoons fresh lemon juice
• 1 3⁄4 lbs pita bread

directions

1. In a food processor combine caviar and onion and process just until blended, about 30 to 60 seconds.
2. Break white bread into small pieces; add to caviar mixture and process to combine.
3. With processor running, slowly add oil.
4. Continue processing until mixture is a paste of medium consistency.
5. If mixture is too thick, add 1 to 3 tablespoons warm water to desired consistency.
6. Add lemon juice, transfer to a bowl, cover and chill.
7. * Can be made ahead to this point. Cover and refrigerate up to 24 hours.
8. Serve as a dip with toasted pita bread.
9. To toast pita bread, cut each pita into 6 wedges. Separate and cut each wedge into 2 pieces. Arrange, crust side down, on ungreased cookie sheet.
10. Broil 3 to 5 minutes or until golden.
11. * Can be made ahead to this point. Place in plastic bag and store up to 2 days.