Smoked Salmon Dip

 

Smoked Salmon Dip Recipe

Prep time10 minutes

Makes2 1/2 cups

Serves4 to 6

Nutritional Info

Ingredients

• 1 

  medium lemon

• 8 ounces 

  whipped cream cheese

• 1/4 cup 

  sour cream

• 1/4 cup 

  plain Greek yogurt

• 1 tablespoon 

  rice vinegar

• 1 teaspoon 

  kosher salt

• 8 ounces 

  cold-smoked salmon

• 3 

  medium scallions

• 1/4 

  medium bunch fresh dill

• Crudités and potato chips, for serving

Instructions

1. Finely grate the zest of 1 medium lemon into a food processor fitted with the blade attachment (about 1 teaspoon). Juice the lemon (about 3 tablespoons) and add to the food processor. Add 8 ounces whipped cream cheese, 1/4 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon rice vinegar, and 1 teaspoon kosher salt. Pulse until combined, 4 to 5 (1-second) pulses.

2. Evenly scatter 8 ounces cold smoked salmon into the food processor. Pulse until the smoked salmon is fully incorporated and the spread is smooth and spreadable, 4 to 5 (1-second) pulses. Transfer to a medium bowl.

3. Finely chop 3 medium scallions (about 1/2 cup). Finely chop the fronds and tender stems from 1/4 medium bunch fresh dill until you have 1/4 cup. Add the scallions and dill to the dip and fold together with a flexible spatula until combined. Serve with crudités and potato chips.

https://www.thekitchn.com/smoked-salmon-dip-recipe-23607879#post-recipe-571522889

Spinach Dip

 Ingredients

1 (16 ounce) container sour cream

1 cup mayonnaise

½ (10 ounce) package frozen chopped spinach, thawed and drained

1 (4 ounce) can water chestnuts, drained and chopped

1 (1.8 ounce) package dry leek soup mix

1 (1 pound) loaf round sourdough bread

Mix sour cream, mayonnaise, spinach, water chestnuts, and dry leek soup together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.

Meat Curry Turnovers (makes 30)
2 single pie shells, chilled.
1/2 lb. jimmy dean sausage
1/2 c. chopped onion
1 TBS. curry powder
1 TBS. sherry wine/or water
1 TBS. soy sauce
1/2 c. prepared mashed potato (don't use flakes)

Brown sausage and onion with curry powder. After meat is browned, add soy sauce, water and mashed potato and mix. Cool overnight (filling has to be very cold).

Roll out pie dough to 1/8th thickness. Cut out using 3 in. round dough cutter (like a thicker gyoza skin). Put in 1 tsp. filling in middle. Seal with water or egg white and wrap over self in crescent shape. Crimp edges with a fork. Prick vents into dough with a fork. Brush on egg wash. Bake at 350 degrees for 18 minutes.

Artichoke Heart Dip

Artichoke Heart Dip
Mix together:
1 medium onion, chopped
1 can artichoke hearts, chopped
1 c. shredded cheddar cheese
1 c. Monterey jack or Mozzarella cheese
¼ c. parmesan cheese (reserve a small amount to sprinkle ontop)
½ c. mayonnaise
Bake at 350 degrees for 30 minutes in a shallow corningware dish.

Keepsake Cheese Balls

Keepsake Cheese Balls

A 6 oz. jar of blue cheese spread
A 6-oz. jar of American cheese spread
A 6-oz. jar of pimiento cheese spread
8 oz. of cream cheese at room temperature
3 tablespoons of dried parsley leaves, crushed
2 teaspoons of dried, minced onion
½ cup coarsely chopped nuts
1 tablespoon parsley leaves, crushed
½ cup finely chopped nuts

In a large bowl, blend cheese spreads, cream cheese, 3 tablespoons parsley, onion, and ½ cup coarsely chopped nuts. Divide the mixture in half and shape them into 2 balls. Refrigerate for 4 hours or overnight. In a pie plate or shallow dish, combine 1 tablespoon parsley and ½ cup finely shopped nuts. Roll each cheese ball in parsley-nut mixture until surface is coated with the mixture. Serve immediately or cut into two 12-inch squares of plastic wrap and also of aluminum foil. Wrap each ball separately in plastic wrap. Place one wrapped cheese ball in center of 1 prepared foil square. Wrap foil tightly against cheese ball to make an air0tight package. Repeat with second cheese ball. Label with date and contents. If stored in freezer, use within 6 months. If stored in refrigerator. Use within 2 to 3 weeks. Makes 2 cheese balls.

Holiday Cheese Ball

Holiday Cheese Ball

16 oz. of cream cheese at room temperature
A 4 oz. jar of maraschino cherries, well drained and finely chopped
1/3 cup finely diced green pepper
2 tablespoons dried, minced onion
1 cup well-drained crushed pineapple
¼ teaspoon seasoning salt
¾ cup finely chopped pecans

In a large bowl, blend cream cheese, cherries, green pepper, onion, pineapple and seasoning salt. Divide in half; shape into 2 balls. Refrigerate for 4 hours or overnight. Pour chopped pecans into a pie plate or shallow dish. Roll each cheese ball in nuts until surface is coated with nuts. Serve immediately or cut two 12-inch squares of both plastic wrap and aluminum foil. Wrap each ball separately in plastic wrap. Place 1 wrapped cheese ball in center of 1 prepared foil square. Wrap foil tightly against cheese ball to make an airtight package. Repeat with second cheese ball. Label with date and contents. If stored in freezer, use within 6 months. If stored in refrigerator, use within 2 to3 weeks. Makes 2 cheese balls.

Jimmy Dean Sausage on Rye

Jimmy Dean Sausage on Rye

1 pound ground beef
1 package Jimmy Dean sausage
1 pound Velveeta cheese
Cocktail rye bread
½ teaspoon oregano
Salt to taste

Cook the ground beef and sausage. Add cheese and mix until melted. Cover the rye bread with meat mixture, and then cook for 5 minutes in a preheated oven at 350F. Serve hot.

Sis. Vogy’s Cheese Balls

Sis. Vogy’s Cheese Balls

½ cup mild cheddar (grated)
1/8 teaspoon garlic powder
8 oz. of cream cheese at room temperature
¼ cup of softened butter
1 teaspoon onion salt

Mix and everything together and toll into balls or logs. Roll in chopped walnuts, bacon bits, or parsley. Serve with crackers (Freezes well).

Fruit Dip

Fruit Dip

8 oz. Sour cream or plain yogurt
¼ cup apricot or peach preserves
1/8 teaspoon cinnamon

Mix all together and chill up to 24 hours.

Cheese Bites

Cheese Bites

1 cup flour
2 cups grated cheddar cheese
½ cup softened butter

Mix all the ingredients together with you hands. Knead a few times and form into small, bite-sized balls. Place on an UNgreased cookie sheet and bake for about 12 minutes. Lift off of sheet and cool on a piece of absorbent paper.

Cheese Fondue

INGREDIENTS:
3/4 cup apple cider or apple juice
2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 tablespoon cornstarch
1/8 teaspoon pepper
1 (1 pound) loaf French bread, cubed

DIRECTIONS:
1.In a large saucepan, bring cider to a boil. Reduce heat to medium-low. Toss the cheeses with cornstarch and pepper; stir into cider. Cook and stir for 3-4 minutes or until cheese is melted. Transfer to a small ceramic fondue pot or slow cooker; keep warm. Serve with bread cubes
(I replaced the cheddar cheese with Gruyeye and Emnenthaler cheese.)

INGREDIENTS:
¼ c. milk
¼ c. white wine (white grape juice)
8 ounce package shredded Cheddar cheese
8 ounce package shredded Monterey Jack cheese
8 ounce package cream cheese, softened
1 teaspoon ground dry mustard
1 teaspoon garlic powder
1 teaspoon coarsely ground black pepper

DIRECTIONS:
1.In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.
2.Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.
3.Transfer mixture to a double boiler or fondue pot to keep warm while serving
The recipe says to mix, "milk, white wine, etc" but if you actually put milk and white wine in the pot one after another, the milk will curdle. I simmered the white grape juice first, then mixed in the solid cheeses, then the cream cheese, and finally, once it was all melted together, the milk. It seemed to work pretty well that way, of course, make sure you have all your ingredients ready because everything melts pretty quickly. I also added lemon juice during the melting phase to help with the stringingness-totally helped!

Dippings for Cheese Fondue:
Breads (love rye or French)
Blanched Broccoli
Cherry Tomatoes
Blanced Green Beans
Brautwurst