Cooking web notes

The Bowls Are Coming!

Ahhh football! Love it. Are you planning to watch the games? Or hosting a party? How about trying one of our favorite dips! Not too filling (in case you are having a big meal after) and each has its own personality. Something that you can make ahead and, a big must for me, not take up stove or oven space. I like to serve something with some pizazz. Not the hackneyed clam, crab or onion dips... I think we've had enough of them.... but some others we really like around my house.

The first I posted a while back- a nice spicy eggplant dip. Delicious. You can find it HERE. But it takes a tad more time to prepare than you may wish to spend. The others are simple to make and can be made a day ahead- in fact I've found most dips are better the second day, haven't you?

Happy New Year everyone and Happy Bowl watching!

Sun Dried Tomato Dip
Adapted from Cuisine At Home

Ingredients:
8 ounces cream cheese, room temperature
6 ounces plain yogurt
1/4 cup sour cream
3/4 cup oil packed sun-dried tomatoes, drained
1/3 cup shallots, coarsely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/3 cup fresh parsley, finely chopped
1 tablespoon minced fresh tarragon

Crackers or bagel chips

Method:
Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon juice, zest and salt in a food processor until smooth. Fold in parsley and tarragon, then chill for at least 1 hour.

Smoked Bluefish Paté
From Open House Cookbook by Sarah Leah Chase

 Ingredients:
1 pound smoked bluefish, skinned and flaked (I use whitefish)
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 red onion, minced
1/4 cup chopped dill pickle
2 tablespoons capers, drained
3 tablespoons lemon juice
2 tablespoons cognac

Method:
Beat fish, cream cheese and butter in a bowl. Add other ingredients but do not over beat. Some texture is desired. Cover and refrigerate several hours. Serve with crackers. Makes about 3 cups.

Smoked Salmon Spread
From Barefoot Contessa, Family Style

 Ingredients:
8 ounces cream cheese, at room temperature
1 teaspoon horseradish, drained
1/2 cup sour cream
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh dill
1/4 pound (4 ounces) good quality smoked salmon, minced

Method:
Cream the cheese until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crackers or toasted baguette slices.

This entry was posted on Wednesday, December 26, 2012 at 8:04 AM and is filed under Appetizer. You can follow any responses to this entry through the RSS 2.0. You can leave a response.