Greek Caviar Dip: Taramasalata #Foodie Friday #Food of the World

When I was in high school I had a girlfriend, Kristine who’s family was from Greece. I would love going to her house after school because her mom always made the most exotic snacks. 

One of my favorites was, “Greek Caviar” which is basically fish roe blended with cream cheese or sour cream. We would spread it on toast or dip pita slices (no pita chips back then) into the spread or dip depending on how her mom made it that day. 

I like to share my version of Greek Caviar Dip or Taramasalata. It can be made with any type of roe, traditionally it is cod or salmon roe, but I could only find lumpfish roe. It tastes the same to me in the spread. 

This recipe can be mixed with cream cheese or goat cheese if you want it to be a spread. Traditionally in Greece they use mashed potatoes or bread crumbs. If you want more of a dip use sour cream or whole milk Greek yogurt. Enjoy this exotic simple to make appetizer. 

Greek Caviar Dip:  Taramasalata

by Diane Balch


1 cup of sour cream (You can use: Greek Yogurt, sour cream, cream cheese, goat cheese, potatoes, breadcrumbs)
2 ounces of fish roe (Lumpfish, Cod, Salmon any type)
1 shallot chopped
1 tablespoon of lemon juice
1 tablespoon of Extra-Virigin Olive Oil (EVOO)
1 tablespoon of minced fresh Dill
Pepper (Do not Add SALT)


1) In a mini-food processor or blender mix: roe, shallot, lemon juice, EVOO, dill and pepper together. You don’t need to make it smooth, just blend them together a little, a few pulses.

2) Add the sour cream and mix until just blended… don’t over mix.

3) Serve on toast or with pita chips. Great with a side of olives, stuffed grape leave, figs, dates, almonds.