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.

    Pin It

4 Responses to “Butternut Squash soup in the Crockpot”

  1. #
    Robyn — November 7, 2008 at 5:39 am

    I have found taking pictures of soup to be more challenging but you make it look easy!

  2. #
    Jen — November 7, 2008 at 1:56 pm

    I agree – soup is hard to photograph. This soup was very thick and chunky. Our bowls are all navy blue so I didn’t want to use that, so I just used my square plate since it was white.

  3. #
    Steph — November 9, 2008 at 6:51 pm

    Inspired by your post, I made this yesterday. The texture was tough for me to deal with (I blended it with a food processor), but Scott liked it. Next time I might try it without the cinnamon (and without blending it), maybe make it a little less sweet. Thanks for sharing!

  4. #
    Jen — November 9, 2008 at 7:21 pm

    Sorry you didn’t like it 🙁 It is sweeter. Have you tried the other butternut squash soup in my blog. That one isn’t so sweet. And its very creamy.

Leave a Comment