Trio of Dips

AuthorBobCategoryDifficultyBeginner

These home-made dips are easy to make and taste so much nicer than shop bought ones. These dips can be made the day before and placed in the fridge until you need them.

trio of dips

Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins

Salmon Dip
 180 g Fresh Salmon
 65 g Cream Cheese
 65 g Creme Fraiche
 15 g Fresh Tarragon (chopped)
 1 tsp Creamed Horseradish
 1 tbsp Lemon Juice
Cheese & Chive Dip
 100 g Cream Cheese
 15 g Fresh Chives (chopped)
 3 Twists of Milled Black Pepper
 1 pinch Cayenne Pepper
Liver Pate Dip
 175 g Ardennes Pate (course)
 100 g Greek Natural Yogurt
 1 tsp Worcester Sauce
 Parsley

Salmon Dip
1

Poach the salmon in the oven, 160º, for 15 minutes & allow to cool.

2

Place all the ingredients in a liquidizer for 2 minutes & decant into a dish. Garnish with sprigs of fresh tarragon.

Cheese & Chive Dip
3

Whisk all the ingredients together in a bowl & decant into a dish. Garnish with a pinch of cayenne pepper.

Liver Pate Dip
4

Blend all the ingredients in a liquidiser until smooth & creamy. Decant into a dish. Garnish with fresh parsley.

Ingredients

Salmon Dip
 180 g Fresh Salmon
 65 g Cream Cheese
 65 g Creme Fraiche
 15 g Fresh Tarragon (chopped)
 1 tsp Creamed Horseradish
 1 tbsp Lemon Juice
Cheese & Chive Dip
 100 g Cream Cheese
 15 g Fresh Chives (chopped)
 3 Twists of Milled Black Pepper
 1 pinch Cayenne Pepper
Liver Pate Dip
 175 g Ardennes Pate (course)
 100 g Greek Natural Yogurt
 1 tsp Worcester Sauce
 Parsley

Directions

Salmon Dip
1

Poach the salmon in the oven, 160º, for 15 minutes & allow to cool.

2

Place all the ingredients in a liquidizer for 2 minutes & decant into a dish. Garnish with sprigs of fresh tarragon.

Cheese & Chive Dip
3

Whisk all the ingredients together in a bowl & decant into a dish. Garnish with a pinch of cayenne pepper.

Liver Pate Dip
4

Blend all the ingredients in a liquidiser until smooth & creamy. Decant into a dish. Garnish with fresh parsley.

Trio of Dips

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