- Thaw shrimp as per package instructions and dry well.
- In the bowl of a food processor, add half of the cooked shrimp, cream cheese, prepared horseradish, and cocktail sauce. Puree until completely smooth, taste and adjust seasoning with salt and freshly ground pepper. Add the remaining shrimp and pulse until chopped. Transfer dip into a serving bowl and garnish with chopped chives. Serve with butter crackers.
- Tip: This dip is also great in a sandwich spread on a tea sandwich!
- 1 (8 oz.) package cream cheese, room temperature
- 1 1/2 cups dill pickles, finely chopped
- 1/4 cup sour cream
- 1/4 cup pickle juice
- 2 teaspoons fresh dill, finely minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground pepper, to taste
- Pretzels or chips, garnish
- Place chopped pickles in between layers of paper towels and let sit for 10-15 minutes, or until drained.
- Mix together cream cheese and sour cream together in a medium bowl, then stir in pickles, pickle juice, garlic powder and onion powder.
- Season with salt and pepper, then serve immediately or refrigerate until ready to serve.
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt
- Preheat your oven to 400 degrees.
- In a large bowl, toss the cauliflower with the olive oil and buffalo sauce. Spread out onto a baking sheet.
- Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
- Whisk together the melted butter and hot sauce. Drizzle over the cauliflower and gentle toss to coat each piece. Return the cauliflower to the oven for 5 more minutes. Serve hot with a side of ranch or blue cheese for dipping.
- You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like! I used Frank’s Hot Sauce.
1/3 cup olive oil, try 4 tbsp next time
1 15-ounce can cannellini beans, drained
1 15-ounce can artichoke hearts, drained
Juice of 1 lemon
2 to 3 cloves garlic
Salt and pepper
Combine all ingredients in a food processor and pulse until creamy. Serve with whole wheat pita chips or crackers alongside.
1 c smoked trout, trimmed and flaked
1 tbsp fresh lemon juice or lime
2 oz butter at room temp
2 tsp grated horseradish
1 tsp fresh dill weed finely chopped
2 oz scallions, finely chopped
salt and pepper to taste
In a broad, medium bowl, using the tines of a fork, mash the smoked trout. One by one add each of the ingredients as listed, mashing and blending.Balance tastes and seasons. Aim to store this for s day or two since it will taste better after the ingredients have mingled together.
Makes 2 1/2 c.
2-8oz packages softened cream cheese, use twice as much as salmon
8 oz smoked salmon, finely chopped
3 green onion, finely chopped
1/4. cup sour cream
1 tsp Worcestershire sauce
1/4 tsp prepared horseradish
1/4 tsp garlic powder
1/4 tsp pepper
3/4 c finely chopped walnuts
1/4 c parsley
Combine first 8 ingredients in a medium bowl, stir well.
Shape salmon-cream cheese mixture into 3 balls. Combine chopped walnuts and chopped parsley, roll balls in mixture. Cover and chill at least 4 hrs. Serve with assorted crackers.
DMV note-I used leftover salmon and guess at the amounts as I only had a little bit of salmon. I mixed in the parsly, didn’t mess with the ball method. Used as a spread, very tasty.
tofu-1 pkg firm
lemon zest 1 tsp
cilantro a few tbsp minces
aleppo pepper flakes a few shakes
crystal 3 shakes
3 scallions minced
1 carrot grated
1 tbsp miso mixed
2 tbsp tahini
2-3 tbps lemon juice
black pepper to taste
1.Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2.Crumble tofu into a medium bowl. Mix in miso and tahini with lemon juice. Stir in onion, carrot, and other ingredients. Refrigerate.
3 small cans chopped olives
9 sliced green onions (or less)
1 small can chopped green chilies
1 tomato chopped
3 tbsp Pace Picante Sauce
3 tbsp salad oil
Mix and serve with tortilla chips.