Taramosalata

• 1 (4 ounce) jar red caviar (salmon)
• 1 12 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 34 lbs pita bread

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.
8. Cover and refrigerate up to 24 hours.
9. Serve as a dip with toasted pita bread.
10. To toast pita bread, cut each pita into 6 wedges.
11. Separate and cut each wedge into 2 pieces.
12. Arrange, crust side down, on ungreased cookie sheet.
13. Broil 3 to 5 minutes or until golden.
14. * Can be made ahead to this point.
15. Place in plastic bag and store up to 2 days.

red caviar, onions, white bread, olive oil, water, lemon juice, bread

Taken from www.food.com/recipe/taramosalata-227599 (may not work)