Saucy Sardine Dip Food

PâTé DE SARDINE

Steps:

• Dump the sardines and their oil in the bowl of a food processor, along with the butter, shallot, and lemon juice, and process until smooth. Add 2 tablespoons of the herbs and pulse 2 or 3 times.
• Pack the pâté into a small ramekin (or back into the sardine cans). Smooth with a spatula, then top with the remaining 1 tablespoon hers. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm the texture.

SARDINE DIP

Steps:

• Mix the sardines (with the olive oil from the cans) and the cream cheese together in a bowl.
• Chop the shallot finely and put 3/4 of it into the bowl. Add the lemon juice, salt and pepper.
• Taste and adjust the seasoning (lemon juice, salt, pepper and/or even shallots).
• Put the dip into a clean bowl, if necessary. Decorate the top with the parsley and the rest of the shallots. Serve with bread/ crackers, fresh vegetables, etc.
• Bon appétit!

SAUCY SARDINE DIP

Steps:

• Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well.
• Add the rest of the ingredients and blend well.
• Cover and chill.
• SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye.
• Bread, Water Crackers.

PASTA DE SARDINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender.
• While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready.
• When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese.

SPICY SARDINE DIP

Steps:

• Open and drain liquid from sardines. Place in bowl and mash with the back of a fork.
• Add mayo, mustard and hot sauce and combine well.
• Serve immediately with crackers.
• **If your grocery store has them, purchase sardines canned in hot sauce to save yourself a step. Just add the mayo and mustard and serve!
• **Per a review, I realized that the mayo/miracle whip may be a bit high for everyone's preferences. I typed it in as a range to better meet so since it's more a matter of your taste in consistency.

SARDINE DIP

Steps:

• Lightly brown almonds on a cookie sheet in a hot oven, for about 5 minutes. (About 450ºF).
• Beat cream cheese, horseradish, wine(if using), tabasco sauce, lemon juice, black pepper, and grated onions.
• Mash sardines and add to cream cheese.
• Add potato crisps or seasoned potato chips, slowly, so as to measure consistency.
• Also, add almonds, slowly, so as to measure consistency. (Leave out about 1 tablespoon almonds).
• Put mixture in heat-proof dish and heat in micorwave or oven until dip is bubbling, at 375ºF for about 7-10 minutes.
• Top with reserved browned almonds.
• Serve with assorted vegetables, cocktail breads, crackers or Seasoned Party Pitas #146950 by me.
• Enjoy!

CREAM CHEESE SARDINE DIP

Steps:

• Place all ingredients in food processor and blend till smooth.
• Serve on raw veggies, crackers or Melba toast.