Monday, January 4, 2010

Caviar Dip

I should have posted this one last week because for a long time it was my tradition to make this Caviar Dip every year for New Year’s Eve. I made it last year for our inaugural ball. It's usually a big hit at parties. It is a layered dip that can be spread on crackers or cocktail rye breads. It’s a great party treat and it goes well with champagne for any celebration.


6 oz. lumpfish caviar
1 small onion chopped fine or 2 tsp. onion powder
12 hardboiled eggs
¼ c. mayonnaise
juice from one large lemon
¼ tsp. black pepper
2 c. sour cream (or tofutti sour cream substitute)
paprika (to dust the top)


Hard boil the eggs and combine them with the mayonnaise to make an egg salad. Add the chopped onion and black pepper to the egg salad. If you have trouble digesting onions (like me) then you can use onion powder instead, but this dish tastes better with real raw onion chopped into it. There is no need to put salt in this dish since the caviar is pretty salty.

Spread the egg salad as the first layer in a baking dish or other flat serving dish. Spread the lumpfish caviar in a thin layer over the egg salad. Cover the caviar with lemon juice. Carefully spoon the sour cream over the caviar, spreading it gently with a knife. Try not to kick up the caviar or you will get dark streaks in your sour cream topping.

Once you have an even and complete layer of sour cream, dust the top with red paprika. Chill for at least ½ hour before serving. Serve with crackers or party breads (rye is an especially good match). Break out the champagne!

Eat well, be well, live deliciously.

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