I was musing over the holidays how there are recipes that just pass in and out of your life – and down the road you can’t for the life of you remember how they were made. Luckily, now there’s the internet and any recipe can be found again… or least there’s blogging and I can find my own recipes again.<\/p>\n
These two aren’t my all-time favorites, but both are good workhorse crowd-pleasing dips; they can be made in advance and people will be sure to ask for the recipe.<\/p>\n
Sockeye Sam’s Smoked Salmon Dip<\/strong><\/p>\n 2 cans smoked salmon (I used regular salmon)<\/p>\n 1-8 oz package cream cheese<\/p>\n 1\/2 sour cream<\/p>\n 1\/4 c mayo<\/p>\n 2 tsp. worchestershire sauce<\/p>\n 2 green onions, chopped fine<\/p>\n 1 clove, minced (I pressed two cloves)<\/p>\n 1 sweet pickle, chopped (I used a spoonful of relish)<\/p>\n Mix and serve with crackers, toast, or warm pita. For a fancy appearance I sometimes chill it, shape in a log and cover with chopped pecans.<\/p>\n Artichoke Dip<\/strong><\/p>\n 1 c mayo<\/p>\n 1 c parmesan, shredded<\/p>\n 4 oz can diced ortega chiles (I used double)<\/p>\n 8 oz unmarinated artichoke hearts, diced (Trader Joe’s has them cheap)<\/p>\n Heat 20-25 minutes in an oven at 350 degrees. Serve hot and bubbling.<\/p>\n","protected":false},"excerpt":{"rendered":" I was musing over the holidays how there are recipes that just pass in and out of your life – and down the road you can’t for the life of you remember how they were made. Luckily, now there’s the … Continue reading