Trio Of Spreads Recipe
Cold creamy spinach dip, hummus, and salmon spreads. Served with a lemon wedge, diced red onions, capers, olives, cucumbers, diced tomatoes, roasted garlic, feta cheese, and crispy pita bread.
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Ingredients
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Spinach Dip
Hummus
Salmon Spread
Accompaniments
Method
Spinach Dip
- 1
Prepare the Spinach
In a large pot, bring water to a boil. Add fresh spinach and cook for 2 minutes until wilted. Drain and cool, then chop finely.
- 2
Mix the Ingredients
In a mixing bowl, combine chopped spinach, cream cheese, sour cream, garlic powder, salt, black pepper, and lemon juice. Mix until smooth and well combined.
- 3
Chill the Dip
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Hummus
- 4
Prepare the Chickpeas
Drain and rinse the canned chickpeas. Remove the skins for a smoother texture if desired.
- 5
Blend the Hummus
In a food processor, combine chickpeas, tahini, garlic cloves, olive oil, lemon juice, cumin, salt, and water. Blend until creamy and smooth. Adjust consistency with additional water if needed.
- 6
Serve
Transfer the hummus to a serving bowl and drizzle with a bit of olive oil on top. Chill if not serving immediately.
Salmon Spread
- 7
Mix the Salmon Spread
In a bowl, combine smoked salmon, cream cheese, dill, lemon juice, capers, and black pepper. Mix until well blended.
- 8
Chill
Cover and refrigerate for about 30 minutes before serving to allow flavors to meld.
Accompaniments
- 9
Prepare the Accompaniments
Slice the cucumbers and lemon wedges, chop the red onions and tomatoes, and prepare any other toppings such as olives and feta cheese.
- 10
Toast the Pita Bread
Lightly toast the pita bread in the oven or on a grill until crispy. Cut into triangles for serving.