This is my second week of Barefoot Bloggers! The recipe was Ina's Smoked Salmon Spread chosen by Ashley of The Spicy Skillet -- I changed it up just a bit to make it vegetarian, and the best part was I really only swapped out one ingredient, the salmon, switched it to corn, and added cheese, that's it! I kept everything else in the recipe the same. I was so happy to be able to minimally adjust this recipe and participate this week!
Here is the original recipe from Foodnetwork.com
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill (I used 1 teaspoon of dried)
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced (I used 1/2 cup sweet corn instead of the salmon)
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
Along with the corn I added 1/2 cup of shredded Tabasco Jack cheese the the spread, then put it into a glass pie plate, and topped with an aditional 1/2ish cup of shredded Tabasco Jack. I baked it in a 375 degree oven for 25 minutes since I like hot dips and spreads better :)
I was excited to try this recipe because of the dill, which I love, and the horseradish, which I had never tried before but did have in the fridge since dh likes it. It's not that I didn't want to try it, I just never knew what to put it on or in.
This dip was great with tortilla chips and Ritz crackers, my mom had some and really ejoyed it, the kids did try it but thought it was too spicy, and my husband who was very hesitant to try it since he hates sour cream and cream cheese (yes, he is crazy) did try it after much persuasion "please honey, just taste it, it has horseradish and corn, you love those" he had TWO bites, amazing! He said it was pretty good! Success!