Three Clever Christmas Dips

December 5, 2018

David Tsirekas’  Salmon Mousse Dip

Ingredients

250g mascarpone

½ bunch shallots

½ cup sour cream

1 lemon -zest and juice

1 teaspoon salt

500g smoked salmon

50ml olive oil

1 teaspoon ground pepper

Method

  1. Slowly pulse all ingredients, except for mascarpone
  2. Add mascarpone a spoon at a time and pulse
  3. Add extra salt and pepper if required

 

Michelle’s Colorado Cob Loaf

Ingredients

1 packet of frozen spinach, thawed and squeezed dry

1 cup mayonnaise

½ cup chopped green onions

½ cup minced parsley

1 cup plain yoghurt or sour cream

½ teaspoon fresh lemon juice

¼ teaspoon seasoned salt

¼ teaspoon dried dill weed

¼ teaspoon freshly ground black pepper

Cob loaf or rye loaf

Method

  • Mix together spinach, mayonnaise, green onions, parsley, yoghurt or sour cream, lemon juice, salt, dill and pepper

(Dip can be made 24 hours before serving. Cover and refrigerate)

  • Cut the top of a bread loaf. Cut and scoop out the inside and tear into pieces

(Store in a plastic bag if made ahead)

  • To serve fill loaf with spinach mixture and use bread for dipping
  • Surround the cob loaf with glorious seasonal vegetables- capsicum strips, snow peas and carrot sticks.

 

Happy Christmas Dip

Ingredients

1 cup kindness

1 tablespoon patience

1 dash of fun

A pinch of happiness

Mix altogether for a very Merry Christmas 🎄

 

Michelle Beesley
Freelance writer, wife and mother of three sons, occasional supply teacher and aspiring romance author, Michelle Beesley can be most often found in a coffee shop chatting with friends or beside a rugby field cheering on her favourite teams.

Michelle is a prolific—albeit reluctant—traveller, keen walker, bookworm and yoga enthusiast who loves anything pink or sparkly (including champagne!).