Traditional Greek dip
uses salted fish roe

This dish was prepared by Charmaine and Mano Leondidis on "The Electric Kitchen" Sunday, in an episode about the Greek Festival. The program airs at 4:30 p.m. on KITV/ABC.

Trim crusts from bread. Moisten with water, then squeeze out excess.

Place bread, tarama, onion, and lemon juice in a blender; blend until well-combined. Remove feeder cap and, on low speed, slowly add olive oil.

Refrigerate for at least one hour. Serve with bread, or as a dip with artichoke leaves. Makes about 2 cups.

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