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Taramasalata with Pita Chips

Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell
Prep time 12 mins
Chill time 1 hr
Yield Makes 1 1/2 cups
Taramasalata is a creamy Greek dip featuring carp roe, or tarama. A popular brand of roe, Krinos Tarama ($7), is available nationwide at specialty foods stores or at Get creative: Use golden whitefish roe ($12 for 2 ounces), available at Save black roe for other uses; it will turn this dip an unappetizing gray color.


  • 3 (1-ounce) slices white bread, crusts removed
  • 1/4 cup whole milk
  • 1/4 cup tarama, carp roe, or caviar
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons finely chopped shallot
  • 3/4 teaspoon minced garlic
  • 1/8 teaspoon sweet or smoked sweet paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Additional tarama, carp roe, or caviar
  • Pita chips

How to Make It

  1. Tear bread into pieces, and place in a small bowl. Drizzle milk over bread, tossing to moisten.

  2. Combine soaked bread, tarama, and next 5 ingredients in a food processor; process until smooth. With processor running, slowly add olive oil through food chute, processing until mixture is mousse-like and fluffy. If too thick, add 2 tablespoons water to thin slightly. Spoon into a bowl; cover and chill at least 1 hour. Top with additional tarama. Serve with pita chips.