Yeah (tuna) that would def work.
Beet powder was a secret ingredient in Bobby Bell’s BBQ Sauce, a late lamented
KC joint and retail brand.
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Interesting. I should try it! I bought a jar for veg smoothies not realizing how useful the powder would be.
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cauliflower ‘hummus’ dip
chocolate hummus with fresh fruit
my Aunt made a crazy simple dip that consisted of one can of drained baby shrimp mixed into one 16 oz pkg of cream cheese place in a bowl with prepared cocktail sauce drizzle over top and served with Ritz crackers. Many a card game included this dip.
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I’ve been making this dip for every gathering since April last year, and my friends still request it.
I’ve made it with the suggested gorgonzola, with cambozola, with creamy feta, with a Danish blue; I’ve added fresh thyme to it, and freshly ground pepper; I’ve served it with snap peas, crackers, and with french baguette. All iterations were winners. (Although my favorite is the cambozola and pepper.) Just don’t be afraid to add as much heavy cream as you need, and a good drizzle of good evoo.
here’s one I made a few weeks ago, with gorgonzola:
(ok, maybe that’s more than a drizzle, but the bowl was licked clean.)
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Do you mash with a spoon or do you use a food processor?
A few of our faves include:
Black Olive Tapenade … With focaccia ( flat bread, no sponge, from Liguria )
Cabrales Asturian Blue Cheese Dip … on canapés
Prawn or Lobster Salad served with Chapata, the Spanish versión of Cibatta …
Grissini breadsticks served with any of the above …
Babaghanuj - Aubergine Mezze with hot Pita …
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Ina Garten’s Sun Dried Tomato dip. Make it a day ahead for the flavors to blend.
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Not technically a “dip” but I’m wondering if anyone has a smoked whitefish or trout or similar pate/salad recipe they like?
So far I’ve found Tasting Table (Smitten also posted it) and April Bloomfield’s - bit the cottage cheese makes me wonder.
This link lists the ingredients my wife uses. She tweaks the amts by taste.
Thanks! What fish does she use? Aside from salmon I’m still a newbie to buying smoked fish at the store…
Smoked white fish because it’s the easiest to find and the most pleasing to our family/company. Look for bone in pieces still covered in golden skin. Peel against the bone and finger check for the tiny bones. Food processor after that.
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Thank you! I do love being completely new to something… so much to learn. (Wonder if the counter folks at Zabar’s will be amused or annoyed 
)
Me too! Happy shopping.
Adding this brandade from buvette - I like brandade warm, but they served it cold and that was good too.
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This sounds delicious as well. Never had a cod-potato dip combo.
These fish-based dips look like close cousins to me. Bluefish pate is another riff. Mentioning this because if the flavor of the dip is robust enough, scooping the dip onto toasted pumpernickel bread is tasty.
This topic is making me hungry.
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I first had it at a spanish restaurant - similar name, brandada, but it was hot and broiled for a crust. Served with toasts.
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We were taught brandade by a friend with a French grandmother, Gascony area. Raw egg and shredded (soaked and cooked) salt cod, beat into hot crushed potatoes, along with lots of garlic and fruity olive oil… NO CREAM. Served warm as a main dish or cold later. Also fried up in cakes.
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