Cream Cheese has been the rage in appetizers for a long time. In this year of craziness why not something new that uses a long-time favorite cream cheese? Enjoy! -Angie
Sautéed Peppers with Cream Cheese-a go-to appetizer of my sister Donna, she sautés onions, assorted peppers and a little garlic topped with goat cheese out of the oven. I have tried it what cream cheese and goat cheese – you can’t go wrong with either. Serve with a nice crusty bread.
Stuffed Black Olives– my mom’s favorite Christmas appetizer! Soften your cream cheese and use a butter knife to add it to the large pitted black olives. Sprinkle with paprika but honestly I always forget that but it will look nicer! Just be prepared if you ask your kids to help, my sisters and I ate these faster than we could make them!
Smoked Fish Dip is great for many reasons including that it can be made a day ahead of time and you just bake it when you are ready. Whatever you do don’t skip the zest, zest=flavor! I use one of my favorite kitchen tools a microplane instead of a zester, so much easier and great for all kinds of citrus for an extra burst of flavor or even chocolate garnishing. Make sure you only use the zester for the outside of the lemon, not too hard you don’t want the white part (pith) it doesn’t taste good. Smoked Fish Dip has been a “wow” moment when I have made it for friends. Seriously good, seriously addicting!
Smoked Fish Dip
Makes a pie plate full +
6 fish filets like a snapper or tilapia
2 Tbsp of a mild herb oil (or make your own with thyme, garlic and olive oil)
1 tsp Cajun or a BBQ smoke seasoning
Juice of 1 lemon
Zest of one lemon
1/4 tsp Garlic Salt
Capers
2 packages cream cheese
1/4 cup mayo
Smoke fillets whole on your smoker with your favorite wood.
Or
Drizzle with a little liquid smoke and roast in oven.
- Drizzle fish with herb oil and sprinkle with Cajun or BBQ seasoning.
- Slow smoke or roast until fish temperature is 130. The fish will flake apart when done – if you see white liquid coming out from fish or you start to heavily smell it, it’s done.
- Separate out a few tablespoons of fish for garnish.
- Purée remaining fish with 2 packages cream cheese, 1/4 cup mayo, juice from one lemon and garlic salt.
- Add to pie plate and bake until hot.
- Top with fish garnish, capers and lemon zest.
Note capers are really salty so add sparingly….
