My sweetie and I like to make low-carb stews, pot roasts, braises, chili, curries, soups—and desserts—especially since cool weather in the Pacific Northwest favors those kinds of foods for most of the year.
So to simplify our lives, we just bought a six-quart Instant Pot. An hour or so before dinner, we’ll prep a pot full of something tasty,
I make variations of this recipe, depending on what’s in the refrigerator—sometimes I use different types of Swiss cheeses, or some thinly-sliced Maui onion, perhaps sliced leeks, maybe an entire fistful of chives. Sometimes I use whole milk, at other times heavy cream, and like to add a dollop of sour cream on top. Invention is fun 🙂
This smoked salmon dip is very quick to make but makes an elegant spread or hors d’oeuvres. It’s great as a stuffed for mushroom caps, dolloped into the tips of endive, in cucumber cups, on eggs, inside crepes, as the filling for little biscuit sliders, or…well your imagination’s the limit 🙂