Recipes and Pairing Ideas

Smoked Salmon Pâté

An easy and delicious go-to for gatherings. I love that I can make this a day ahead of time!

8 oz Cream Cheese (room temperature)
1 tablespoon Freshly Squeezed Lemon Juice
1 teaspoon Worcestershire sauce
1 teaspoon Horseradish (optional)
1 tablespoon Chopped Fresh Dill
1 tablespoon Chopped Chives
4 oz Hot Smoked Salmon, minced

Place cream cheese, lemon, horseradish and Worcestershire sauce in a food processor. Pulse until smooth. Add salmon and process to desired texture. Add herbs and pulse until mixed. Chill covered until ready to serve. Makes 4-6 servings.

Spicy Pimento Cheese Dip

10 oz Cream Cheese (room temperature)
¾ cup Mayonnaise
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 teaspoon Celery Seed
1 cup Chopped Pickled Jalapenos
6 oz Chopped Piquillo or Pimento Peppers
5 cups Shredded Sharp Cheddar
Sriracha to taste

Combine cream cheese, mayo and spices in a large mixing bowl and blend until smooth. Add peppers and cheese and mix on low until combined. Place in a serving bowl and chill until ready to serve. It will stay fresh for up to 7 days. Makes 8-10 Servings. Best paired with our Colby Cracked Pepper or Olive Oil & Sea Salt Breadsticks

Reuban Dip

8 oz Cream Cheese (room temperature)
½ cup Mayonnaise
2 tablespoon Ketchup
1 tablespoon Horseradish
1 tablespoon Pickle Relish
2 cup Grated Swiss Cheese
2 oz Chopped Corned Beef (I use deli meat)
½ cup Sauerkraut, drained
¼ cup Chopped Fresh Chives

Preheat oven to 375 degrees. Combine cream cheese, mayo, ketchup, horseradish and relish in a mixing bowl. Blend until smooth. Mix in corned beef, sauerkraut and chives. Place in a 1 quart baking dish and bake for 15 minutes. Serves 8-10. Serve with Swiss Onion Rye breadsticks.