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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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In honor of all those beautiful table settings I thought this dip would be appropriate. Make sure to use the whipped cream cheese in tubs. It will give this dip a smoother texture. If the dip seems salty then just serve with unsalted crackers. Bon Appetit, March 2001. Ingredients:
16 ounces whipped cream cheese (at room temperature) |
3 tablespoons whole milk |
4 ounces smoked salmon, thinly sliced, cut into 1/2-inch pieces |
2 tablespoons fresh chives, chopped, divided |
salt and pepper |
2 ounces red salmon roe |
pumpernickel rounds or rye cocktail bread |
Directions:
1. Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend.
2. Fold in salmon and 1 tablespoon chives.
3. Season with pepper to taste.
4. Gently fold in caviar.
5. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.).
6. Sprinkle dip with remaining 1 tablespoon chives.
7. Serve dip chilled.
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