Three Clever Christmas Dips

December 5, 2018

David Tsirekas’  Salmon Mousse Dip


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


  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


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


  • 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


1 cup kindness

1 tablespoon patience

1 dash of fun

A pinch of happiness

Mix altogether for a very Merry Christmas 🎄


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