Having a great dip in your back pocket is a great hack to make any party feel special. This is one of those dips -it’s basically made with ingredients you have in your pantry already because it’s pretty basic. It’s just the way it comes together that it tastes so good! I keep feta cheese in my freezer because it freezes really well and then it’s always ready to go! If you buy the crumbled feta, then it defrosts super fast too.

I made this for my baseball party, but it’s a great party dip because it literally goes with everything. I like the tangy feta with a pretzel, but it’s also awesome with carrots, celery, crackers, salami, the list goes on! Imagine how good it would be on a burger!

Feta Pretzel Dip

4 ounces feta cheese

4 ounces cream cheese

1 teaspoon worchestershire

1 teaspoon lemon zest

1 teaspoon garlic powder

2 tablespoons milk (or more)

Combine all ingredients in a bowl and whip until well combined. Serve with pretzel bits, crackers or vegetables.

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Once a week I play bridge. Except this summer where travel baseball has taken over my life and I’ve missed several weeks of play. Today, my girlfriends are coming over to play bridge and I’m so excited!

Usually while we play we have glasses of white wine and some sort of small snack. Today, I’m making my famous (and ridiculously simple) Smoked Salmon Dip. Not only because it’s easy and everyone loves it - but because it feels like a perfect summer appetizer.

It’s only a few ingredients, so use good ones. My smoked fish (I’m using trout) is from my boys going fishing earlier this summer so I know it’s delicious and fresh. Because you’re only using 1/2 pound - buy a good one! In Seattle, most grocers have great smoked fish but you can also head over to the docks at the base of Magnolia and pick up fish that you know came straight out of the sea.

Smoked Salmon Dip

1/2 pound smoked salmon (or trout)

8 ounces cream cheese, room temperature

zest of 1/2 lemon

1/2 jalapeño, grated

juice of 1 lemon

1/2 teaspoon Worcestershire sauce

2 tablespoons mayonnaise (or more if needed)

salt + pepper

STEP 1

In a bowl, combine all of the ingredients, except the mayonnaise and blend. Use a hand mixer, a stand mixer, a cuisinart, or a potato masher (heaven help your arm)

STEP 2

When blended, add the mayonnaise and blend until the texture is fluffy and creamy. Serve with crackers and cucumber slices.

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Happy Fourth of July! We spend the holiday at our family beach compound at whidbey island. We eat an excessive amount of food, drink too many cocktails, and blow things up. This crab dip is on steady rotation. I cannot encourage you enough to make this dip! If you don’t have crab, you can sub in artichoke hearts and no one cares. It’s still delish.

Hot Dungeoness Crab Dip

8 oz cream cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons chopped chives

1/2 teaspoon Old Bay seasoning

1 teaspoon worchestershire

2 tablespoons lemon juice

1/2 - 2 teaspoons hot sauce (to taste!)

1 pound dungeoness crab

1/2 cup parmesan cheese

STEP 1

Preheat oven to 350 degrees. In a stand mixer, or with a hand held blender, combine all of the ingredients except the crab and parmesan cheese.

STEP 2

When everything else is combined, carefully stir in the crab to the cream cheese mix. Spread in an oven proof dish and top with parmesan cheese. I like to use a pie tin or an 8” pan for the dip so it’s one thin layer with the crispy cheese on top.

STEP 3

Pop into the oven and bake about 15-20 minutes until bubbly and the cheese turns golden brown. Serve with crackers or cucumber slices.

Totally perfect for Super Bowl!  And if you are also allergic to shrimp, try steak bites instead!