I’m always trying to come up with new ideas for appetizers (my favorite thing!), and on a recent get-away with my husband (our 25th wedding anniversary!) we stopped at a restaurant to have an appetizer where they had a dish called “Three Dips”. We ordered it, really enjoyed it, and I thought it was a clever idea. So here is my version, I hope you enjoy it too!
1 can pink salmon (or leftover cooked salmon)
1/3 cup goat’s milk, cream cheese (or regular if you prefer)
Zest ½ lemon
1-2 tablespoons fresh lemon juice (to taste)
1 tablespoon dried dill or 2 tablespoons fresh dill, chopped
Capers, drained (optional)
Mix all ingredients, except salmon, in a bowl. Flake the salmon and gently fold into the cheese mixture. Chill.
1 medium avocado, diced
½ jalapeno, seeded, diced (or more depending on how spicy you like it!)
1-2 Roma tomatoes, seeded and diced
¼ cup Mexican onion, chopped (or white onion)
Juice of 1 lime
Freshly ground black pepper, to taste
Mix all ingredients, serve with toasted bread, or tortilla chips.
1 medium tomato, seeded, small dice
¼ cup fresh mozzarella cheese, small dice
1 tablespoon pine nuts, toasted
1 clove garlic, minced
1 tablespoons basil, minced
½-1 tablespoon olive oil, to help bind dip
Fresh corn kernels, optional
Mix all ingredients, serve.
Toasted bread: Heat oven to 350°F. Thinly slice a loaf of sour dough or French bread, mix some olive oil with diced garlic and lightly brush mixture on both sides of bread, place bread slices on a cookie sheet. Bake 6-10 minutes turning mid-way through cooking time, cook just until lightly toasted.
Or serve with tortilla chips, corn chips, pita chips (make your own), or a variety of crackers.