Caviar Dip With Root Vegetable Chips Recipes

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CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

"TWICE BAKED" BABY POTATOES WITH CAVIAR



These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes about 35

Number Of Ingredients 8

1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)

Steps:

  • Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
  • Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
  • For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
  • Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

CAVIAR DIP



Caviar Dip image

From Ina Garten (Barefoot Contessa). This is a great dip for a party and is wonderful served with potato chips or crackers.

Provided by Miraklegirl

Categories     Cheese

Time 5m

Yield 2 cups

Number Of Ingredients 9

8 ounces cream cheese (room temperature)
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill
1 scallion, minced (green and white parts)
1 tablespoon milk or 1 tablespoon cream
1/4 teaspoon kosher salt
fresh ground pepper
3 1/4 ounces salmon roe, about

Steps:

  • Cream the cream cheese until smooth in an electric mixer fitted with the paddle attachment, With the mixer on medium speed, add the sour cream, lemon juice, dill scallion, milk, salt and roe, With a rubber spatula, fold in three quarters of the salmon roe, Garnish with remaining roe and sprigs of fresh dill,.

Nutrition Facts : Calories 592.1, Fat 54.9, SaturatedFat 33.3, Cholesterol 323.4, Sodium 631.4, Carbohydrate 7.5, Fiber 0.2, Sugar 0.6, Protein 21.1

ROOT VEGETABLE CHIPS WITH ROASTED GARLIC DIP



Root Vegetable Chips With Roasted Garlic Dip image

"Carrots, parsnips, beets, taro, and lotus root all make chips that are not only delicious, but colorful, to boot. Make an assortment, and you'll have a rainbow in a bowl. The ricotta-garlic dip is the perfect partner, and one of the most-requested standards from my extensive dip-spread repertoire" ...so says Rick Rodgers in his book, "Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts". Prep time does not include standing* or cooling time.

Provided by Sandi From CA

Categories     Lunch/Snacks

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large head of garlic, with firm, plump cloves
1 teaspoon extra virgin olive oil
salt & freshly ground black pepper
1 cup ricotta cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/2 cup sour cream
1 1/2 lbs assorted root vegetables, such as carrots, parsnips, beets, lotus roots, and taro
vegetable shortening or oil, for deep-frying

Steps:

  • To make the dip: Preheat the oven to 400°F Cut the garlic in half horizontally, keeping the head as intact as possible-do not peel the garlic. Drizzle the cut surfaces with the oil and season with a sprinkle of salt and pepper. Put the two halves back together to re-form the garlic head. Wrap tightly in aluminum foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and let cool completely. Squeeze the garlic pulp out of the skins into a small bowl, discarding the skins.
  • Using a fork, mash the garlic pulp until smooth. Stir in the ricotta, Parmigiano, and sour cream. Season with salt and pepper to taste. Let stand* for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered, and refrigerated. Let it come to room temperature before serving.)
  • To make the chips: Using a mandoline or plastic V-slicer, cut the root vegetables as directed below. The slices should be almost paper-thin, less than 116 inch. As the vegetables are sliced, place each kind in a separate large bowl of cold water and let stand* for 30 minutes to remove excess starch.
  • Carrots and parsnips: Peel and cut lengthwise into very thin strips.
  • Beets: Rub your hands lightly with vegetable oil to keep the beet juices from staining your skin. Peel the beets and cut crosswise into very thin rounds.
  • Lotus roots: These can be found at Asian grocers, and make very interesting chips with random holes throughout. Peel and cut crosswise into very thin rounds.
  • Taro: Also known as yautia, this root vegetable can be purchased at Latino and Asian markets. Fried taro chips have a slight purple tinge. Peel and cut crosswise into very thin rounds.
  • Drain the vegetables well. Spread them out between layers of paper towels and pat completely dry.
  • Place a large wire cake rack over a jelly roll pan. Fill a large roasting pan with a double thickness of crumpled paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 350°F
  • In separate batches, without crowding, deep-fry the vegetables, stirring often with a wire-mesh skimmer to separate the chips, until the chips are golden brown, 2 to 3 minutes. (If you are frying beets, fry them last, as their color may leach into the oil.) Using the skimmer, transfer the chips to the wire racks to drain briefly, then move them to the roasting pan with paper towels to remove excess oil. Separate each new layer of chips with more paper towels. The chips will crisp as they cool, and are best served at room temperature within 6 hours of frying. Just before serving, sprinkle with salt and pepper, and serve with the ricotta dip.

Nutrition Facts : Calories 154.1, Fat 11.9, SaturatedFat 7.2, Cholesterol 34.1, Sodium 158.5, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 8.1

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS



Caviar Sour Cream Dip With Potato Chips image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar - preferably bright orange beads of salmon roe - glow like jewels on top. One of the easiest hors d'oeuvres to put together, it's also one of the most festive.

Provided by Melissa Clark

Categories     dips and spreads, finger foods, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

FRESH COWBOY CAVIAR - HEALTHY SIDE DISH OR APPETIZER RECIPE



Fresh Cowboy Caviar - Healthy Side Dish or Appetizer Recipe image

Cowboy Caviar Dip is an easy fresh appetizer that can be thrown together in less than 10 minutes! Everyone will rave about it. Perfect for parties and potlucks.

Provided by Camille Beckstrand

Categories     Appetizer     Side Dish

Time 10m

Number Of Ingredients 10

5-6 roma tomatoes (diced)
1 can black beans (drained and rinsed (15 ounce can))
1 can corn (drained (14 ounce can))
1/2 red onion (diced)
1 avocado (diced)
1 green bell pepper (diced)
2 Tablespoons diced jalapenos (more or less, depending on how hot you prefer it)
1/2 teaspoon garlic powder
3/4 cup Italian dressing (I used Wishbone Robusto Italian)
1/2 cup fresh cilantro (chopped)

Steps:

  • Mix together tomatoes, black beans, corn, onion, avocado, green pepper, and jalapenos in a large bowl.
  • Sprinkle garlic powder on top, then stir in dressing and cilantro.
  • Serve with tortilla chips (I suggest using the "scoop" chips- you are going to want to get a lot of this with every bite!).

Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, TransFat 0.01 g, Sodium 179 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

COLORFUL COWBOY CAVIAR



Colorful Cowboy Caviar image

This is a great make-ahead dip and a welcome change from the basic cheese and sour cream type dips that show up a every gathering. The nice thing is the longer it marinates, the better it gets. Frees up your time for other dishes. It's also a very "forgiving" recipe...get creative and add or delete vegetables to suit your taste. I particularly like to serve this with Fritos but again, choose the chip of your choice. :-)

Provided by Merlot

Categories     Vegetable

Time 20m

Yield 9 cups

Number Of Ingredients 10

1 (14 1/2 ounce) can pinto beans
1 (14 1/2 ounce) can white shoepeg corn
1 (14 1/2 ounce) can black-eyed peas
1 red bell pepper, chopped
1 green bell pepper, chopped
3 -4 green onions, chopped
1 (14 1/2 ounce) can tiny peas
1/4 cup oil
1/4 cup vinegar
1/3 cup sugar

Steps:

  • Rinse starch off beans.
  • Drain vegetables.
  • Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
  • Boil until sugar is dissolved.
  • Pour over the drained vegetables.
  • Mix well.
  • Cover and refrigerate at least 24 hours, stirring occasionally.
  • Serve with Fritos or other dipping chips.

Nutrition Facts : Calories 268.7, Fat 7.2, SaturatedFat 1, Sodium 142.6, Carbohydrate 43.4, Fiber 9.6, Sugar 11.1, Protein 10.4

RED CAVIAR DIP



Red Caviar Dip image

Categories     Condiment/Spread     Dairy     Fish     Onion     No-Cook     Cocktail Party     New Year's Eve     Sour Cream     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 5

1 cup sour cream
2 green onions, very thinly sliced
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon chopped fresh chives
1/4 cup plus 3 tablespoons salmon caviar, drained, gently rinsed

Steps:

  • Mix sour cream, green onions, lemon juice and 1 tablespoon chives in medium bowl. Gently fold in 1/4 cup caviar. Transfer to serving bowl. (Cover and refrigerate at least 6 hours and up to 1 day.)
  • Sprinkle dip with remaining 1 teaspoon chives and 3 tablespoons caviar.

CLASSIC TEXAS CAVIAR



Classic Texas Caviar image

I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. -Becky Oliver, Fairplay, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 5 cups.

Number Of Ingredients 10

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

Steps:

  • In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

Nutrition Facts : Calories 113 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 522mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

TEXAS CAVIAR



Texas Caviar image

Up your snack game with this quick and colorful recipe for Texas caviar that can be a dip, salad topping, taco filling and more. My family has always gone for the rainbow version, sneaking in veggies of every color to round out the bowl. Jalapeno provides a kick, but you can remove the seeds or omit it altogether for less heat.

Provided by Kelly Senyei

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 14

3/4 cup apple cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1/2 cup sugar
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 15-ounce can corn, drained
1/2 cup finely chopped red onion
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1/4 cup finely diced jalapeno (remove seeds for less heat)
Tortilla chips, for serving

Steps:

  • Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
  • Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
  • Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

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