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Dips Recipes

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Party Trout Dip

Ingredients:

1 pound rainbow trout

1 recipe Court Bouillon (see Accompaniments, Marinades section)

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup sliced green onions

1/3 cup salad dressing or mayonnaise

3 tablespoons dried parsley flakes

1, 2 ounce jar diced pimiento, drained

1/4 teaspoon salt

1/8 teaspoon pepper

Preparation:

Poach trout in Court Bouillon as directed. Drain and discard poaching liquid. Flake meat and then set aside. In a medium mixing bowl, combine cream cheese, sour cream, onions, salad dressing, parsley flakes, pimiento, salt, and pepper. Stir in trout. Cover with plastic wrap and refrigerate for several hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 4 cups, about 32 servings.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Geri and Larry Harkness.

Salmon Vegetable Dip

Ingredients:

2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

3/4 cup salad dressing or mayonnaise

1/2 cup sliced green onions

1/2 cup sour cream

1, 1.4 ounce package of dry vegetable soup and recipe mix

Preparation:

Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.

Salmon Pate’

Ingredients:

1, 8 ounce salmon steak, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

1/3 cup snipped fresh parsley

1/4 cup sliced green onions

1 clove garlic, minced

4 ounces softened cream cheese

2 tablespoons margerine or butter, softened

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper

Preparation:

Poach salmon in court bouillon as directed in recipe. Drain and discard poaching liquid. Cool salmon slightly. Remove skin and bones, if necessary, and flake meat. Set aside. In a food processor, combine parsley, onions, and garlic. Process until finely chopped. Add cream cheese, margerine, thyme, salt, and pepper. Process until smooth. Stir in salmon. Spoon into small souffle dish or 2 cup serving dish. Cover with plastic wrap. Refrigerate several hours or overnight. Serve as a spread with crackers or celery and carrot sticks, if desired. Makes 1 1/2 cups, about 12 servings.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Wayne Phillips.

Crab Meat Dip

Ingredients:

Two 8-ounce packages cream cheese, softened

2 teaspoons prepared horseradish, drained

2 tablespoons minced yellow onions

2 tablespoons milk

pinch of salt and pepper

1 pound crabmeat


Preparation:

Preheat the oven to 350┬║. In a large mixing bowl, combine the cream cheese, horseradish, onion, milk, and salt and pepper. Fold in the crabmeat.

Transfer the mixture to a pie plate and bake until bubbling, about 15 minutes. Serve hot with assorted crackers.

This recipe is courtesy of Fred Thompson’s “Crazy for Crab” cookbook.