Greek · Lunch
Fish Roe Dip (Low-Calorie)
A light Greek-style dip made from tarama blended with soaked gluten-free bread, lemon juice and a modest pour of olive oil instead of the usual heavy dose. Served with cucumber and pepper sticks, it keeps the briny, tangy character of taramasalata while trimming fat and calories.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
398Calories
41.5gProtein
20.1gFat
16.3gCarbs
2.3gSugar
2.9gFiber
1847mgSodium
184mgChol
3.1gSat Fat
318mgPotassium
52mgCalcium
3.8mgIron
3.2mcgVitamin B12
24mgVitamin C
low-calorie
low-carb
protein-rich
gluten-free
low-calorie
Instructions
1
Prep
Tear gluten-free bread into small pieces, add water, and let sit for 10 minutes until soggy.
2
Build
Squeeze excess water from bread, transfer to food processor with tarama, garlic, and lemon juice, then pulse until pale pink and mostly smooth.
3
Blitz
With processor running on low, drizzle in olive oil until the dip becomes creamy; add more water if too thick.
4
Plate
Spoon dip into a serving bowl, scatter fresh dill over the top, and arrange cucumber and pepper sticks around the bowl for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz346g tarama (cured cod roe)
- 2 slice60g gluten-free bread, crusts removed
- 4 tbsp4 tbsp lemon juice
- 22 small clove garlic
- 2 tbsp28g olive oil
- 4 tbsp60ml water, as needed to loosen
- 1 cup120g cucumber
- 11 red bell pepper (120g)
- 2 tsp2 tsp fresh dill
