Today I made a couple of dips! Taramosalata (a fish roe spread/dip) and an Avocado & Cream cheese dip! Both are simple and easy to make! Let me begin with the Taramosalata! This is a traditional Greek spread. During the Orthodox Easter lent you will find it on the table accompanying seafood meals, lentil or chickpea soup and Fasolada! Typically, it is pink in colour but I have used white tarama today, which in my opinion is tastier and is the real deal!
Ingredients
- 100 grams of raw white tarama
- ¾ cup of Extra Virgin Olive oil
- 2 large potatoes
- 1 cup of Soda Water
- juice of half a lemon
Directions
- In your mixer, add the tarama and gradually add the Olive Oil.
- Add the soda water and mix again,
- Dice up your pre-boiled potatoes and gradually add to the mixer.
- You then add the lemon juice and taste.
- Ideally, throughout the whole process you should taste and add more or less ingredients judging by your own personal taste! The texture should be smooth and creamy and the taramosalata should leave a salty – tangy taste in your mouth! Serve with Kalamata Olives and a drizzle of Olive Oil!
Now, for the Avocado dip! So simple and SO delicious!
Ingredients
- 1 and ½ ripe avocados
- 3 tablespoons of Olive Oil
- juice of half a lemon
- Half a teaspoon of salt
- 3 tablespoons of cream cheese
- half a teaspoon of garlic powder/paste
Directions
Add into your mixer until all ingredients are combined! Bring out those breadsticks and dip away!
