With the New Year upon us, I thought sharing an easy appetizer was in order. A killer cheese plate and spinach artichoke dip are my go to starters for parties, but I also love to serve something just a little bit lighter on its feet.
This bite is especially great because it involves no cooking, doesn’t require a recipe, and delivers when it comes to flavor.
At the forefront of this appetizer is smoked salmon. I like to use pepper crusted salmon by Rushing Waters, a local company. They are a great source for fresh trout, but also make smoked fish and spreads.
To make this, you will need the following:
- Handful of fresh herbs (I like to use dill, cilantro, and parsley)
- Softened cream cheese
- Dash of Milk
- Cucumber Slices
- Smoked Salmon
- Sriracha or other hot sauce
I start this by adding the cream cheese, herbs, and a little milk to a food processor. Process this until the herbs are chopped. The mixture should thin enough to easily dollop, but thick enough to hold itself on the cracker. This can be done in advance and the easy assembly can be done before serving. Perhaps the perfect task for the early party guest that is eager to help in the kitchen.
To put these together, I top the crackers with the cream cheese mixture and place a cucumber slice on each cracker. After that, add some smoked salmon to each piece and finish with a little squirt of Sriracha. I think these would be great garnished with sesame seeds as well. If you want to lighten this up, you can even omit the cracker and use the cucumber as base.
I hope this party bite tip finds you well and that everyone has a very Happy New Year!
As always, cheers!
This sounds like a great simple appetizer, Anna. Do you have a recipe for spinach artichoke dip that you recommend? I love spinach artichoke dip but never make it at home.
I usually improvise/adjust this to taste, but this is the recipe I use as a guide. I used to use a combination of sour cream and mayo, but have more recently switched to all sour cream and that keeps it from getting greasy. I have also used reduced fat sour cream and cream cheese and it is still satisfying.
Spinach Artichoke Dip
Preheat oven to 375 degrees
9 oz. box of chopped frozen Spinach, thawed w/all water squeezed
8 oz. Cream Cheese, softened
1/2 cup of Sour Cream
8 oz. of Italian blend shredded cheese
5 oz. of shreded parmesan cheese
1-3 cloves of grated garlic (adjust depending on size of cloves and preference)
One can of Artichoke hearts (10 ct. or so), chopped
Juice from 1/2 a lemon
Salt and pepper to taste
Then you just mix it all up and put it into a buttered pan. It usually takes about 30-40 minutes to cook. I just wait until the edges brown and the middle is slightly browned.
I have also just put this in a fondue pot or crock pot on medium heat and stirred regularly until hot and melty.
These are great! Easy to make and very delicious.