Pates, Layered Dips and Such
 

When I was kid, you couldn't get me near a pate...couldn't even stand the smell of it. Chicken livers? Don't even go there! Salmon? Yuck! But now...noshing with some pate on crackers...yummmmm. What are some of your recipes for creamy pates (especially those fabulous French ones,) unusual layered dips, creamy veggie purees, with booze or without, etc.?

I make a very easy (smoked) salmon dip. You can also make it as a log and google Smoked Salmon Log for more ideas. It is better made the day before, but you can whip it up and use it immediately. We serve it inside the sweet small peppers in various colors and then dip the tops in the fresh parsley/nut mixture -- keto/low carb friendly! Here's a link to a slightly different but close recipe, below is what I've been doing since the 1970s!
https://www.food.com/recipe/fantasti...arty-log-69676

1 can salmon (drain but save the juice in case you need a little liquid)
1 block cream cheese (I prefer Neufchatel because it's softer)
1 tsp liquid smoke (the hubby misread my recipe and thought it was 1 table... basically add to taste)

I also use a small amount (2 tbl?) of finely chopped strong yellow onion
A few drops sriracha or tobasco sauce

To be fancy or to make it into a roll, fresh parsley and finely chopped walnuts.

When I was young, I got into a cheese ball making era. My DMIL made them all the time. One had little cut squares of pastrami on outside. One used cheddar and had chopped pecans on outside. I'm sure I have her recipes in my special box, if interested.
One of my favorite dips is 7-Layer Dip. Refried beans, Picante, sour cream, guacamole, grated cheese, sliced black olives. I'm missing one!
BTW, pork rinds are keto-friendly.

Both of these sound really good.

Iceblossom, what about possibly adding some capers to your salmon log? I'm thinking gooood. :)

aashley333, the cheese ball is a classic. Please post recipe if it's not too inconvenient. I love the 7 layer dip too. I haven't made one of those in ages.

I'm going to look for a french liver pate recipe and post it. I've made them before, but never kept the recipe on file.

I've also made an almond pate which is really nice...and vegan. I'll find that recipe too.

I found it! Here is a Chicken Liver Pate that I have made before:
https://www.foodandwine.com/chicken-liver-pate-6423034

I didn't have any hard liquor and it is too expensive to go buy for this recipe, but I did have some sherry, so I substituted that. The pate was excellent. My husband ate almost the whole thing and it's very rich. He must have been feeling a little sick afterwards, but he never let on.

We are planning an eclipse watching party - we're in New England in a perfect spot for viewing the April phenomenon. I've been thinking about food. Several of us have food allergies and sensitivities, so I'm planning a make-your-own 7 layer dip. I thought I'd put the parts in separate bowls and let people take whatever they want. Almond pate sounds intriguing, too.

Realized that some clarification was needed about a "can" of salmon... That would be a tall can, or two short (tuna or catfood) sized cans. That would be roughly 15 oz., I think years ago the standard can of salmon was a full 16 oz.

Shrinkflation where the sizes have been made smaller for more profit/same price have made some difference in old recipes. Some things are still close enough, but there are a lot more sizes now and they aren't always filled with the same amount of ingredients (more liquid for example).

I love the "make your own" layers!!

Me too! I love that idea!

I found a diferent almond-mushroom pate recipe that I had never made before and gave it a try. It was good...not fantastic, but still tasty. However, it was a little dry and the flavors were quite mild. I think it could have used more of a punch as far as flavor goes and perhaps something in there to make it moister. I'm going to keep looking for a better recipe.

tropit, I wish I had your zest for cooking because I sure love to eat! :D
I could live on these things. Yummy! Point me to a tray of those goodies and I'm all set.

This morning, I looked in the fridge and saw that there were a lot of leftovers in there. Time to make some dip! I didn't use up everything, but I did make a tasty dip/spread with leftover green lentils, a 1/4 jar of marinara sauce that needed to be used up, paprika, garlic, cummin seeds, salt and a little chickpea flour to thicken it up. Put it all in the blender and whipped it up...yumm!

Today is Sunday, so today "noshing day." I'll add some other goodies to our noshing board and we'll have a feast.

tropit, I made my hubby a pineapple upside cake and my youngest son said " Mom, that's so retro"! Ha, he's right!

Thanks for that information! I'll have to write down the size of the cans I use for my recipes from now on. It upsets me that they are so sneaky about increasing profits.

Thanks for the info too! The size of the can could make a lot of difference in the outcome.

This is one of my most requested recipes: Taco Cheesecake from Taste ofr Home Magazine
https://www.tasteofhome.com/wp-conte...ymbol-Time.pngTotal TimePrep: 25 min. Bake: 30 min.

https://www.tasteofhome.com/wp-conte...Makes-Icon.pngMakes18-20 servings

Updated: Dec. 20, 2022
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.

https://www.tasteofhome.com/wp-conte...g?fit=700,1024
Taco Cheesecake Recipe photo by Taste of Home

• 
  Ingredients

• 3 teaspoons cornmeal
• 3 packages (8 ounces each) cream cheese, softened
• 1 envelope taco seasoning
• 1/2 cup sour cream
• 1/2 cup salsa
• 2 large eggs, lightly beaten
• 1 cup shredded pepper Jack cheese
• 1 cup chopped green chiles, drained
• 1/2 cup chopped ripe olives
• topping
• 1 cup sour cream
• 1/4 cup sliced ripe olives
• 1/4 cup sliced green onions
• 1/4 cup sliced cherry tomatoes
• 1 jalapeno pepper, sliced
• Assorted crackers

Directions

1. Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chiles. Fold in olives. Pour over cornmeal.
2. Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight.
3. Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.

Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

The Taco Cheesecake sounds interesting! I'll have to try that!