Roasted Red Pepper and Feta Dip Everything Bagel Salmon and Sour Cream Dip
6 servings (makes 11⁄2 cups) Total time: 15 minutes
Jarred roasted red peppers make this recipe easy to pull together. Drop the peppers, smoked paprika bloomed in olive oil, sour cream and feta into a food processor and whir your way to a smooth dip. If you want it chunkier, finely chop the peppers and stir it in a bowl. Its secret power: Warm it up and it gets a second life as a savory sauce for roasted vegetables or meats.
Make ahead: Refrigerate this dip for at least 30 minutes before serving to let it chill and thicken.
Storage: Refrigerate for up to 4 days; stir well before serving.
1 tablespoon olive oil 2 teaspoons smoked paprika
8 ounces full or reduced-fat
sour cream
6 ounces feta cheese, crumbled
1⁄ cup coarsely chopped
2
jarred roasted red pepper (3 ounces) (see Note)
1⁄2 teaspoon cayenne pepper, plus more to taste Pita chips, sliced carrots, celery and/or radishes, for serving
In a small skillet over medium heat, heat the oil until it shimmers. Add the paprika and cook, stirring, until fragrant, about 30 seconds. Remove from the heat.
In a food processor, combine the sour cream, feta, red pepper, cayenne and paprika oil and process until smooth. Transfer to a medium bowl and refrigerate for at least 30 minutes.
Serve with pita chips, carrots, celery and/or radishes.
Note: If you prefer to use homemade roasted peppers, here’s how to prepare one: Position a rack about 6 inches from the broiling element and preheat the broiler to HIGH. On a rimmed sheet pan, roast 1 medium bell pepper until blackened on one side, 3 to 5 minutes. Using tongs, rotate it and broil until the pepper blackens all around. (This may also be done on a grill or on a gas stovetop.) Immediately transfer to a bowl and cover tightly to let pepper steam for about 15 minutes. Once the pepper is cool enough to handle, discard the stem and seeds before peeling and coarsely chopping.
Nutrition | Per serving ( cup): 166 calories, 5g carbohydrates, 39mg cholesterol, 14g fat, 0g fiber, 7g protein, 8g saturated fat, 405mg sodium, 2g sugar 6 servings (makes 11⁄2 cups) Total time: 20 minutes
We love everything spice mix, which is obvious from the many ways we’ve used it, including Everything Bagel Salad With Lox, Everything Tomato Tart and Everything Salmon With Cucumber and Red Onion Salad.
This dip is the heartiest of our creations. Smoked salmon is flaked into sour cream that has been mixed with everything bagel spice mix, capers, red onion, scallions and fresh dill. (You can make the dip with whipped or softened cream cheese, too.) Serve this with bagel chips.
Make ahead: You can eat the dip right away, but it tastes even better after being refrigerated for 1 day. If you make it with cream cheese, after refrigerating, let it sit at room temperature for 15 to 20 minutes before serving to take the chill off and soften.
Substitutions: No fresh dill? Skip it or add 2 teaspoons pickle brine. No sour cream? Use whipped or softened cream cheese.
Storage: Refrigerate for up to 4 days.
8 ounces regular or reduced-fat sour cream 3 tablespoons mayonnaise 2 tablespoons salt-free everything bagel seasoning blend
2 tablespoons chopped red
onion
2 tablespoons chopped scallion, plus more for optional garnish 1 tablespoon chopped fresh dill fronds, plus more for serving
2 teaspoons capers, drained, rinsed and roughly chopped
1⁄2 teaspoon finely grated
lemon zest
4 ounces baked smoked
salmon
Bagel chips, sliced carrots, radishes and/or celery, for serving
In a large bowl, stir together the sour cream, mayonnaise, everything bagel seasoning blend, red onion, scallion, dill fronds, capers and lemon zest until combined. Flake the salmon into the bowl and gently stir to combine, leaving small chunks of fish. Transfer to a serving bowl and sprinkle with dill fronds and garnish with additional scallion, if desired.
Serve with bagel chips, sliced carrots, radishes and/or celery.
Nutrition | Per serving cup): 167 calories, 4g carbohydrates, 26mg cholesterol, 12g fat, 0g fiber, 7g protein, 4g saturated fat, 248mg sodium, 1g sugar