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Smoked Salmon Holiday Dip
Ingredients
- 2 teaspoons coriander seeds
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup Bronco Bobs Tangy Apricot Chipotle Sauce
- 2 tablespoons minced green onion, including some green tops
- 1 (4 ounce) package Lunds and Byerlys Peppered Wild Alaskan King Smoked Salmon, skin removed and flaked
- 1 tablespoon Bronco Bobs Tangy Apricot Chipotle Sauce
- 2 tablespoons snipped cilantro
- 1 (10 ounce) package Milton's Multigrain Crackers
Directions
Heat a nonstick skillet over medium heat
for 2 minutes. Add coriander seeds and lightly shake pan back and forth over heat
to lightly toast seeds. The seeds are ready when they begin to release some fragrance
(about 2 minutes). Be careful not to burn seeds. Cool seeds; pour into zip lock
bag. Lightly crush with rolling pin; set aside.
In medium bowl, mix cream cheese, 1/3 cup apricot sauce and onion until well blended; stir in flaked
salmon. Spoon into a shallow serving dish, smoothing top. Spread with 1 tablespoon
apricot sauce; sprinkle with coriander seeds. Refrigerate, covered several hours
or overnight.
To serve: Sprinkle with cilantro. Serve with crackers.
Amount: about 2 cups
Tip: Use a Christmas tree shaped
cookie cutter to form chopped cilantro into a tree shape. Before serving, place
cookie cutter on top of dip and sprinkle cilantro leaves into the cookie cutter.
Remove cookie cutter and you have a lovely tree garnish for your dip.
Source: www.byerlysandlunds.com Click
Here to see Dana's Recipe Book
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