Tuesday, May 18, 2010

Palindromes are the BEST.

I made most of the same dishes as last year for this year's version of the Friedrich Hayek birthday party. Because life's no fun without variety, though, I attempted the vaguely Central European esque and ridiculously easy Cooks Illustrated smoked salmon and dill dip, which everyone loved. Yay success. Recipe below:

3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
3 ounces smoked salmon
2 teaspoons lemon juice from 1 lemon
1 teaspoon prepared horseradish
2 tablespoons minced fresh dill

In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 3 days.)

No comments:

Post a Comment