Makes 2 cups
This is a really popular dip at Barefoot Contessa, especially during the holidays. It's great on Rori's Potato Chips (see the book), but it's also delicious served with fresh vegetables or toasts. Use the best salmon caviar you can afford; we like the roe from Petrossian in New York City.
8 ounces cream cheese at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
About 3-1/4 ounces (100 grams) good salmon roe
In the bowl of an electric mixer fitted with the 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 three quarters 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.
Barefoot Contessa Parties!
By Ina Garten
Clarkson Potter/Publishers, April 2001
264 pages, color photographs throughout
Recipe reprinted by permission.
This page created June 2001
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