Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian

Bread with Three Toppings

Written By: Peggy Korody - Mar• 21•14

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!

 

photo by Doug Korody

photo by Doug Korody

Salmon Dip

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.

 Guacamole Dip

 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.

 Bruschetta Dip

 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.

 Serving ideas:

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.

 More dip ideas: Jack-O-Lantern or edamame hummus recipes.

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