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Try these dips when the chips are down

| October 18, 2016 1:00 AM

I had the opportunity to provide some finger foods for a light potluck the other day, so I decided to make up some cream cheese-based dips.

I've always thought that cream cheese dips should be more of a thick, scoopable substance, with some body and heft, versus something like a thick salad dressing. That said, if you prefer one over the other, you could add more heavy cream to loosen the final product.

As an aside, I discovered quality differences between brands of cream cheese, when I needed an extra block and got one of a different make. I'll be exploring cream cheese differences soon. Is Philadelphia brand as good as the stuff from Costco? What about the house brands from Safeway and Walmart?


SMOKED SALMON DIP

  • 4 ounces smoked salmon
  • 1 pound cream cheese
  • Heavy cream
  • Salt, to taste

In a food processor, puree the salmon until fine. Break up cream cheese into chunks and place in container. Process until smooth, adding any heavy cream to help make the mass more manageable, if desired. Adjust seasonings. Place in a covered bowl and refrigerate for 2 hours before serving.


DILL DIP

  • 6 small sprigs fresh dill
  • 8 ounces cream cheese
  • 1 teaspoon oyster sauce
  • Heavy cream
  • Salt, to taste

In a food processor, puree the dill until well broken up. Break up cream cheese into chunks and place in container. Process until smooth, adding any heavy cream to help make the mass more manageable, if desired. Add sauce and process well. Adjust seasonings. Place in a covered bowl and refrigerate for 2 hours before serving.


OLIVE DIP

  • 1/2 cup minced kalamata olives
  • 1/4 cup minced black olives
  • 1 pound cream cheese
  • 1 teaspoon oyster sauce
  • Heavy cream
  • Salt, to taste

In a food processor, puree the olives until smooth. Break up cream cheese into chunks and place in container. Process until smooth, adding any heavy cream to help make the mass more manageable, if desired. Add sauce and process well. Adjust seasonings. Place in a covered bowl and refrigerate for 2 hours before serving.


SMOKED OYSTER DIP

  • 2 tins smoked oysters
  • 1 pound cream cheese
  • Juice of 1 lemon
  • 1 teaspoon oyster sauce
  • Heavy cream
  • Salt, to taste

In a food processor, place in one tin of oysters. Drain the oil from the second tin, then add just the oysters to the processor. Puree until smooth. Break up cream cheese into chunks and place in container. Process until smooth, adding any heavy cream to help make the mass more manageable, if desired. Add the lemon juice and sauce. Process until mixed in. Adjust seasonings. Place in a covered bowl and refrigerate for 2 hours before serving.

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