Dips and appetizers are a staple for the holidays. In 2020, we will not be having the large holiday parties and gatherings, but we can still enjoy our favorite foods and traditions in our homes.
Ina Garten’s Smoked Salmon Dip is an easy, delicious dip that last well in the refrigerator for a day or two. Smoked Salmon is a favorite of mine, anytime of year, but dip time is holiday time!
SMOKED SALMON DIP
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
- Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
- Add the smoked salmon and mix well.
- Chill and serve with crudites and/or crackers.
RECIPE FROM INA GARTEN
Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.
I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.
SALSA CHICKEN IN THE CROCKPOT
2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper
- Place chicken breasts in bottom of crock pot and season with salt and pepper.
- Add corn, beans, chiles and salsa. Sprinkle with cilantro.
- Cover and cook on high for 5-6 hours or 8 hours on low.
- About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.
- Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
- Serving options: Use as filling in burritos or tacos. Serve over quinoa, baked potato, rice or noodles.
Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.
A chilled tortilla roll-up would be a great summer snack or sandwich replacement.
SOUTHWESTERN ROLL UPS
5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole
- Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
- Place slices of dried beef, corned beef or turkey on top (optional).
- Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
- Immediately before serving, slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
Vegetable Pizza served cold and is a great appetizer and a family favorite. This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.
The recipe is simple and easy to make. Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared. It’s refreshing in the summer and a side dish to serve with a hearty soup.
Make an hour or two before serving and chill in the refrigerator.
2 cans Pillsbury crescent rolls
2 cups sour cream
2 teaspoons dill weed
1 teaspoon garlic powder
chopped broccoli, cauliflower, tomatoes, avocado, lettuce, onion, green pepper (or your choice)
shredded cheddar cheese
- Spread crescent rolls flat and bake in 9×13″ pan until slightly brown. Cool.
- Mix together sour cream, dill weed and garlic powder. Spread on cooled crust.
- Top with chopped fresh vegetables.
- Sprinkle top with shredded cheese. Cut into small squares for serving.
Can half the recipe and bake on round pizza pan.