Caviar Dill And Purple Onion Dip Recipes

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.

FRENCH ONION DIP FROM SCRATCH

Steps:

• Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
• Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.

RED ONION, SOUR CREAM, AND CAVIAR QUESADILLAS

Steps:

• Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with:
• 2 tablespoons sour cream
• 2 tablespoons caviar
• Red onion slivers
• Small dill sprigs
• 6 thin lemon slices

RED CAVIAR DIP

Steps:

• Mix all ingredients except crackers, reserving 1/2 teaspoon of the caviar.
• Cover and refrigerate at least 2 hours but no longer than 48 hours. Garnish dip with reserved caviar and green onion. Serve with crackers.

SMASHED FINGERLING POTATOES WITH ONION DIP AND CAVIAR

Steps:

• In a large cast-iron pan over medium heat, add the butter and heat until melted. Add the onions and 1/4 teaspoon salt. Cook the onions until they are caramelized, about 20 minutes. Deglaze with the vermouth and reduce until dry, about 2 minutes. Remove from the heat and set aside to cool.
• Meanwhile, preheat a fryer or a large Dutch oven filled with 3 inches oil to 350 degrees F. Line a sheet tray with a wire rack. Fill a large pot with salted water and bring to a boil.
• Add the sour cream, cream cheese, garlic powder and onion powder to a food processor, then add the cooled onions. Process until combined and smooth. Taste and adjust the seasoning as needed. Pour into a serving dish and refrigerate; stir again before serving.
• Add the fingerling potatoes to the boiling water and cook for 12 minutes. Strain and set aside on a sheet tray or large plate until they are just cool enough to handle. Gently crush the potatoes, but still hold their shape. Fry until crispy, 3 to 5 minutes. Drain on the wire rack and season with salt.
• Serve the crispy potatoes on a platter with the onion dip and caviar on the side.

DILL DIP

Steps:

• Combine mayonnaise, sour cream, onion, dill weed, seasoning salt, and parsley together in a bowl; cover and refrigerate overnight.

CREAMY PURPLE ONION AND BASIL DIP

Steps:

• Beat the cream cheese to a smooth consistency, gradually adding the basil.
• Blend in the sour cream and add the remaining ingredients, blending well.
• Cover and chill.
• SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels
• Sprouts, Fennel, Smoked Deli Meats

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS

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.

VEGETABLE DILL DIP RECIPE

Steps:

• Combine all ingredients together in a large bowl.
• Cover and store in fridge for at least 30 minutes before serving (I like to make it the day before serving it so that the flavors can really meld together).
• Serve with your favorite vegetables (carrots, broccoli, cauliflower, peppers, tomatoes, etc), crackers, or potato chips.

CHARRED SCALLION DIP WITH LEMON AND HERBS

Steps:

• Heat a grill or a grill pan over high.
• As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
• On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
• While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
• Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

CAVIAR, DILL AND PURPLE ONION DIP

Steps:

• Beat the cream cheese to a smooth consistency.
• Blend in the sour cream and add the remaining ingredients, blending well.
• Cover and chill for at least 2 hours.
• Just before serving, garnish with the egg which has been finely chopped.
• Suggested dippers: cocktail rye bread, toast triangles, cucumber slices, red bell pepper strips.