We love a chip and dip occasion around these parts.
In my younger days I had a hankering for a little corn relish dip. Preferably served up in the same platter as a slice of kabana, a cube of cheese and a green cocktail onion. Yep, classy is my middle name.
Just as I’ve well and truly moved on from Passion Pop, my tastes in dips has also progressed.
And since laying down a wad of cash three years ago to own a Thermomix, I now tend to make most of the dips that get served up here.
For starters, it saves dollars (and yes, long term food savings were implemented after buying that baby) and for seconders, they taste real.
This particular recipe for Smoked Salmon Dip was sent to me by a friend – who didn’t own a Thermomix at the time but wanted to (she now does) – and I’ve made it regularly ever since.
It would work equally as well in a food processor. And if salmon’s not your thing, it’s actually super tasty without.
Ingredients
Method
- Put parsley, walnuts and red onion in Thermomix (speed 5, 5 secs) or food processor and whizz until processed to desired coarseness.
- Add mayonnaise (I use my own mayo that I make in the Thermomix but otherwise look for a good quality whole egg mayo) and Philadelphia cream cheese. Mix until processed through. In the Thermomix opt for speed 4 for 30 secs.
- Add smoked salmon and whizz again for same amount of time.
- Serve and enjoy with your favourite crackers. A crisp champagne should do nicely as a side.
What’s your favourite dip?
PS. Want more food and drink ideas to implement over the festive season? Click on the link below to download the first edition of Beverley, a magazine app created by Beth, from BabyMac.
