Taramosalata

The first time I tried Taramosalata was with one of my friends' bosses. He was Greek and loves the dip. I'm not a fan of seafood, but this dip I thought was to die for. To me, I think next time I try and make this, I should maybe add a little bit of garlic, because the one I tasted had garlic, and maybe a little more lemon juice.

- 100g pink caviar          
- 1/2 white onion
- 1/2 kg white bread
- 1/2 ml olive oil
- juice of 1 lemon

1. Cut up the bread and soak it in water for a few minutes. Drain well.

2. Put the caviar in a food processor and process for 5 minutes.

3. Add the bread to the food processor, along with the rest of the ingredients and continue processing for another 3 minutes.

4. Serve on slices of French bread.