Greek Caper Dipspread Kaparosalata Food

GREEK PARSLEY SALAD/ DIP/SPREAD "MAINTANOSALATA"

Steps:

• 1. In your food processor add your parsley, onion, garlic, capers, and process into a smooth paste. Add the bread and blend to combine.
• 2. Now slowly add a stream of olive oil and lemon juice, beating after each addition. The amount of olive oil used depends on the consistency you prefer and how absorbant your bread is.
• 3. Add more lemon juice according to taste, process, and adjust seasoning with salt & pepper. Serve at room temperature on toasted bread,,or with pita bread or chips as a dip. KALI OREXI: ENJOY!
• 4. NOTE: Remember to use the smallest caper berries you can find. Also if your parsley is fresh from your garden you can use the tender stems in this recipe also.

.GREEK CAPER DIP/SPREAD "KAPAROSALATA"

Steps:

• Peel & boil the potatoes for about 20 minutes and set aside to cool. Place in a bowl and mash with a fork. Add the chopped capers, the garlic, the onion, the olive oil, pepper, vinegar, and pinch of salt. Mix well.
• I find it easier to put half the amount in my food processor and then add the other half to be sure it's mixed well/
• Serve as a meze, appetizer dip with toasted garlic bread or crackers, or as a spread for grilled fish or chicken. KALI OREXI: ENJOY!
• Last night we had "Meze" night. My hubby enjoyed his caper dip on a cracker.