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Using a food processor or motar and pestle, blend the chopped parsley, onion, capers and garlic until smooth.
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Place the stale bread in a basin filled with water. Allow to soak for a few minutes, remove any crusts from the bread and then squeeze out all of the water. Add to the mixture in the food processor and continue to blend until smooth.
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With the motor of the food processor running, slowly drizzle in the olive oil. Alternate with a little lemon juice (as if making a taramasalata or mayonnaise). When the mixture has come together well, season to taste.
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Cover and let the dip rest in a chilled place or the fridge for around half an hour before using.