Hot Broccoli Cheese Dip

The “party season” is coming up, and this hot broccoli dip is perfect for a crisp—or snowy—autumn evening. It somewhat resembles the more common spinach artichoke dip, which I can’t eat because I’m allergic to spinach. You can trade the Jack cheese for another variety if you like, but don’t overpower the taste of the vegetables.

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My Favorite Salmon Dip

Adapted from Best Recipes of Alaska’s Fishing Lodges, by Adela Batin

  • 8-oz. pkg. low-fat cream cheese
  • ½ C low-fat sour cream
  • ¾ tsp. minced garlic
  • ½ tsp. dried dill weed
  • 1 Tbsp. minced parsley
  • 1 Tbsp. lemon juice
  • ½ tomato, diced
  • 3 green onions, chopped
  • 8 oz. smoked salmon or 7½-oz. can salmon with skin and bones removed + ½ tsp. liquid smoke flavoring

Combine cream cheese, sour cream, garlic, dill, parsley, and lemon juice; blend together until smooth. Break salmon into flakes. Gently fold salmon, tomato, and green onions into cream cheese mixture. Serve with crackers or baguette slices.