Taramosalata

1. 1

   In a food processor combine caviar and onion and process just until blended, about 30 to 60 seconds.

2. 2

   Break white bread into small pieces; add to caviar mixture and process to combine.

3. 3

   With processor running, slowly add oil.

4. 4

   Continue processing until mixture is a paste of medium consistency.

5. 5

   If mixture is too thick, add 1 to 3 tablespoons warm water to desired consistency.

6. 6

   Add lemon juice, transfer to a bowl, cover and chill.

7. 7

   * Can be made ahead to this point.

8. 8

   Cover and refrigerate up to 24 hours.

9. 9

   Serve as a dip with toasted pita bread.

10. 10

    To toast pita bread, cut each pita into 6 wedges.

11. 11

    Separate and cut each wedge into 2 pieces.

12. 12

    Arrange, crust side down, on ungreased cookie sheet.

13. 13

    Broil 3 to 5 minutes or until golden.

14. 14

    * Can be made ahead to this point.

15. 15

    Place in plastic bag and store up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.