Spicy 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.

FRIED SARDINES WITH SPICY DIPPING SAUCE AND FRIED HERBS

Steps:

• For the sauce: In a food processor, combine the sour cream, yogurt, chiles, honey, parsley, salt, lime juice and black pepper, and process until blended and mostly smooth. Taste and season with more salt and pepper if needed. Set aside in the refrigerator until ready to serve.
• For the sardines: Rinse the sardines and pat dry. Place the flour in a bowl and season it with salt and pepper. In a small bowl, beat the eggs with 1 tablespoon water. Place the breadcrumbs in another bowl. Add 2 to 3 sardines to the flour and toss until lightly coated. Shake off the excess flour. Dip the sardines in the egg mixture, then in the breadcrumbs to coat. Place the breaded sardines on a wire rack. Repeat this process for the remaining sardines.
• Heat 1/2 cup of the oil in a heavy-bottomed frying pan or cast-iron skillet over medium heat. In batches, fry the sardines in one layer, until golden brown, 3 to 4 minutes. Flip and fry on the other side until cooked through, about 3 minutes. Place the fried sardines on paper towels and season with salt. Repeat for the remaining sardines, adding more oil to the pan if needed.
• Heat the remaining 2 tablespoons oil in a small skillet over medium heat. Fry the capers and parsley until crisped, about 1 minute.
• Plate the sardines and top with some of the chile sauce and fried capers and parsley. Serve with the remaining chile sauce on the side and some lemon wedges.

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!

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.

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.

CREAM CHEESE SARDINE DIP

Steps:

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

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!