Tomatoes stuffed with Salmon Dill Dip (Barefoot Bloggers)

I recently joined yet another blogging group. The Barefoot Bloggers make only recipes from Ina Garten (Barefoot Contessa). While I don’t have any of her cookbooks, I do enjoy watching her on the Food Network. Each month, 2 members get to choose a Barefoot Contessa recipe. Then we all post then on the same day (every other Thursday). So keep an eye out for my BB posts and also check out the blogroll to see everyone else’s posts.

The first BB recipe that I got to make as a Barefoot Blogger is the Smoked Salmon Spread (thanks Ashley for picking this great recipe!) I wanted to spruce it up, so I decided to stuff it into some tomatoes. The dip was very tasty and adding tomatoes into the mix added a freshness. I used a tip I read online somewhere to serve them on a bed of salt. The salt helps to prevent the tomatoes from rolling around.

Smoked Salmon Spread – from Barefoot Contessa Family Style, pg 35
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt – I omitted
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

To stuff tomatoes: I bought Campari tomatoes (they’re a little bigger than a golf ball). I cut a hole in the top then I used the end of a spoon to scoop out the insides including the seeds. I then rinsed in cool water and placed upside down on a paper towel to drain. I put the spread into a plastic bag and cut off the corner so I could pipe a little bit into each tomato. I garnished with fresh dill.

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12 Responses to “Acorn Squash Stuffed with Autumn Fruit Compote”

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    Fun and Fearless in Beantown — November 3, 2010 at 12:40 pm

    I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!

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    Michelle — November 3, 2010 at 2:44 pm

    WOW this looks so good! Thank you for this recipe!

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    Kelsey — November 3, 2010 at 3:14 pm

    I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!

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    Daisy — November 3, 2010 at 3:29 pm

    what an awesome recipe!!! keeping it in mind…..

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    Rachel @ The Avid Appetite — November 3, 2010 at 4:08 pm

    This looks so delicious! I have an acorn squash sitting on my counter at home…

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    Megan — November 3, 2010 at 6:02 pm

    This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!

    I linked to this recipe from Examiner. 🙂

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    We Love — November 3, 2010 at 8:32 pm

    This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!

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    Danny — November 3, 2010 at 11:34 pm

    These looks fantastic!! great post 🙂

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    Eliana — November 4, 2010 at 3:28 am

    WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.

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    Melissa — November 4, 2010 at 7:06 pm

    hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…

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    Amy Kingman — November 5, 2010 at 2:50 pm

    Yum!!! 😀

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    Nutmeg Nanny — November 7, 2010 at 5:59 pm

    What a delicious and tasty looking recipe! It just screams Fall!

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