CAVIAR DIP WITH ROOT-VEGETABLE CHIPS
Serve this cool, creamy, salty dip with homemade root-vegetable chips, or store-bought ones.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together sour cream and creme fraiche in a serving bowl. Gently stir in caviar and 2 tablespoons chives until well combined. Cover, and refrigerate for 1 hour (or up to 1 day).
- Sprinkle the dip with caviar and remaining 2 teaspoons chives for garnish. Set serving bowl in a larger bowl filled with ice. Serve immediately with root-vegetable chips.
CAVIAR SOUR CREAM DIP WITH POTATO CHIPS
This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.
Provided by Melissa Clark
Categories dips and spreads, finger foods, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
- Spoon caviar on top and serve with potato chips and celery sticks.
CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
3, 2, 1 DIP
I got this from a friend. It's easy and delicious and fattening. Serve with cocktail bread. There will be a lot of oil at the top of the dish when it comes out of the oven, so be sure to spoon it all off before serving. Also, if you like more onion, dice a medium onion instead of a small onion.
Provided by Mary Close
Categories High In...
Time 45m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Combine the ingredients. Pour into baking dish. Bake at 325 for 40 minutes.
- * While everyone I know loves this dip, I found it to be a bit bland. The second time I made it, I used low fat mayonnaise, and I added one teaspoon garlic powder, and 1/4 teaspoon black pepper. I found the taste better, and there wasn't an inch of grease on top of the dip when it came out of the oven.
Nutrition Facts : Calories 1031.2, Fat 82.4, SaturatedFat 26.9, Cholesterol 140.1, Sodium 1322, Carbohydrate 45.6, Fiber 0.3, Sugar 12.4, Protein 30.7
TEXAS CAVIAR DIP
I've seen other versions titled the same, but this one is by far my favorite. A fellow flight attendant shared it with me YEARS ago. I hate it I can't remember her name. It's quick and easy, and I always get requests for it. Depending on what you serve it with, it's a healthy, high fiber snack!
Provided by SpicyMomma
Categories Lunch/Snacks
Time 5m
Yield 3-4 Cups, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the black beans thoroughly to keep dip from looking "muddy".
- Dump beans and corn into bowl.
- Squeeze in the juice from the lime.
- Add cilantro to taste.
- Chill.
- I think this dip is best served cold with Frito Scoops. You could also serve it with other chips, crackers, or tortillas, but I've seen people eat it with nothing but a spoon! It is best when made the day before, but it certainly doesn't have to be.
Nutrition Facts : Calories 255.5, Fat 1.2, SaturatedFat 0.3, Sodium 249.9, Carbohydrate 49.5, Fiber 13.3, Sugar 0.1, Protein 15.2
CAVIAR DIP
From Ina Garten (Barefoot Contessa). This is a great dip for a party and is wonderful served with potato chips or crackers.
Provided by Miraklegirl
Categories Cheese
Time 5m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.
Nutrition Facts : Calories 592.1, Fat 54.9, SaturatedFat 33.3, Cholesterol 323.4, Sodium 631.4, Carbohydrate 7.5, Fiber 0.2, Sugar 0.6, Protein 21.1
CAVIAR DIP
Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.
Provided by gailanng
Categories Cheese
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
- Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
- Serve chilled with crackers, baguette slices or endive cups.
Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7
MOROCCAN RED SNAPPER WITH CHERMOULA
The recipe for Chermoula (a mixture of garlic, sea salt, and spices that adds great flavor to the dish) is included. Fish needs 1 hour marinating time. From Ethnic Cuisine.
Provided by Julie Bs Hive
Categories Moroccan
Time 28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the chermoula, pound the garlic with the sea salt in a mortar and pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil. Add lemon juice.
- Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. then put the fish in a glass casserole. Marinate in the refrigerator for one hour.
- Preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. Serve immediately, garnished with cilantro and lime.
- This dish can also be prepared on the BBQ for just about the same amount of time.
- Enjoy!
Nutrition Facts : Calories 425.2, Fat 37.8, SaturatedFat 5.3, Cholesterol 31.7, Sodium 221.3, Carbohydrate 4.4, Fiber 1.3, Sugar 0.7, Protein 18.4
SMOKY CHIPOTLE ORANGE DIP
Placing this here for safe keeping. From Smucker's. Serve with assorted fresh vegetables or tortilla chips.
Provided by Debbwl
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- COMBINE all ingredients in small bowl.
- COVER and refrigerate several hours to blend flavors.
- SERVE with assorted fresh vegetables, corn chips, or tortilla chips.
RED CAVIAR DIP
Categories Condiment/Spread Dairy Fish Onion No-Cook Cocktail Party New Year's Eve Sour Cream Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.)
- Sprinkle dip with remaining 1 teaspoon chives and 3 tablespoons caviar.
More about "spirited caviar dip food"
EASY COWBOY CAVIAR DIP | SHRAPNEL DIP | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.9/5 (65)Total Time 20 minsCategory AppetizersCalories 239 per serving
- Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a serving bowl.
- Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
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