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Makes: 32  servings
Serving size: 1  tablespoon
Yield: 2 cups Prep 15 mins Cook 15 mins


  • 1 8 ounce  medium baking potato, peeled and cut into 1-inch chunks
  • 1 3 ounce package cream cheese, softened
  • 1/3 cup  tarama (salted cod, carp, or mullet roe) or 1 jar (2 oz.) red lumpfish caviar
  • 1/4 cup  ground blanched almonds
  • 1/4 cup  fresh lemon juice
  • 1 tablespoon  minced red onion
  • 1/2 cup  olive oil
  • Pita wedges or Garlic Pita Chips (see Recipe Center)


1. Combine the potato chunks and cold water to cover in a small saucepan; bring to a boil. Reduce heat and cook about 15 minutes or until very tender. Drain potatoes then transfer to a food mill or potato ricer. Force potatoes through the mill into a large mixing bowl.

2. Beat potatoes at high speed with the cream cheese, tarama, almonds, lemon juice, and onion until smooth. With mixer at low speed, gradually drizzle in the olive oil, beating constantly, until mixture is very smooth. Serve with pita wedges or Garlic Pita Chips. Makes 32 servings (2 cups).

Nutrition Facts

  • Servings Per Recipe 32
  • cal.(kcal)55,
  • Fat, total(g)5,
  • chol.(mg)13,
  • sat. fat(g)1,
  • carb.(g)2,
  • pro.(g)1,
  • sodium(mg)34,
  • Percent Daily Values are based on a 2,000 calorie diet