On New Year’s Eve two of our friends came over before we all went to dinner. Being as though I can’t just pop a bottle and not offer something to nibble as well, I broke out this delicious caviar dip. Why caviar? Having caviar is a Russian tradition at elegant (often celebratory) feasts, and given that New Years is one of the years biggest celebrations it is a sign of good luck to eat decadent foods – bring on the good vibes and prosperity 🙂
This caviar dip is mainly an herb dip with salmon roe mixed in – it gives it a luxe look and tastes great too! My girl, Ina Garten came through for another winner in the appetizer department.
Check out the recipe below.
While we broke out this dip for New Years it is worth adding to any gathering where you want to take your presentation/offerings up a notch.
- Cream Cheese (8oz) – make sure it’s at room temperature so that it’s easier to mix
- Sour Cream (1/2 cup)
- Lemon Juice (2 teaspoons)
- Dill (2 tablespoons) – minced
- Scallion (1) – chopped – I use the white and green parts, as does Ina 😉
- Milk (1 tablespoon)
- Kosher Salt (1/4 teaspoon) – Kosher salt is all I use
- Ground Pepper
- Salmon Roe (100 grams) – try your local fish market if you don’t see it at your grocer – I get it from Whole Foods or specialty store
In a mixing bowl, add the cream cheese and mix until smooth (Ina uses an electric mixer, I didn’t want to take mine out for this so I just mixed it myself- but again why you want the cream cheese room temperature). Add the sour cream, freshly squeezed lemon juice, herbs, milk and salt/pepper and mix together well.
Because I made the dip the night before (recommended to prepare at least 6 hours prior to serving so that all the flavors really come out), I stopped at this point, covered the dip and put in the fridge until a little before our friends arrived. When I was almost ready to serve I added the salmon roe and folded it in to the dip carefully with a spatula. *Note: caviar is delicate so you don’t want them to burst.
Put it into a nice dish to serve, top with a little more salmon roe and sprig of dill – and there you have it! I served along with chips and crackers – yummm!