TROUT DIP

from Lynn Anderson

Recipe

Ingredients:	12 ounces smoked trout (plain, peppered, or dill are all fine. You can find this packaged at the seafood counter) 8 ounces cream cheese, softened (the cream cheese in a tub works well) 1/3 cup red bell pepper, seeded and chopped 1/3 cup green bell pepper, seeded and chopped 2 green onions, chopped 2 or 3 garlic cloves (or more to taste) 1 Tablespoon (more or less to taste) fresh horseradish root, peeled and grated (or you can use prepared horseradish from a jar) 2 Tablespoons slivered almonds chopped almonds or walnuts for coating, optional Note: This is one of those recipes where you add as much or as little of each ingredient as you please.

Directions:	1. Remove the skin from the trout by scraping the meat off with a knife, then crumbling the smoked trout in a large bowl. 2. Add cream cheese and mix with a fork. You can either mix it thoroughly or mix it lightly, leaving larger chunks of the trout. 3. Mix in chopped red and green bell pepper, chopped green onions, garlic, horseradish, and slivered almonds. 4. Form into a ball and serve with crackers, toast points, or fresh veggies for dipping. Celery is perfect for this dip because you can spread the dip into the deep groove of the celery. 5. If you want to get fancier, you can roll the ball in chopped almonds or walnuts. This is so good, you could make a meal of it by adding a salad and a glass of Chardonnay or Sauvignon Blanc. Remember, the first time you make this dip, taste and adjust the amount of ingredients to what suits you.

Ingredients:

12 ounces smoked trout (plain, peppered, or dill are all fine. You can find
this packaged at the seafood counter)
8 ounces cream cheese, softened (the cream cheese in a tub works well)
1/3 cup red bell pepper, seeded and chopped
1/3 cup green bell pepper, seeded and chopped
2 green onions, chopped
2 or 3 garlic cloves (or more to taste)
1 Tablespoon (more or less to taste) fresh horseradish root, peeled and
grated (or you can use prepared horseradish from a jar)
2 Tablespoons slivered almonds
chopped almonds or walnuts for coating, optional

Note: This is one of those recipes where you add as much or as little of each ingredient as you please.

Directions:

1. Remove the skin from the trout by scraping the meat off with a knife, then crumbling the smoked trout in a large bowl.

2. Add cream cheese and mix with a fork. You can either mix it thoroughly or mix it lightly, leaving larger chunks of the trout.

3. Mix in chopped red and green bell pepper, chopped green onions, garlic, horseradish, and slivered almonds.

4. Form into a ball and serve with crackers, toast points, or fresh veggies for dipping. Celery is perfect for this dip because you can spread the dip into the deep groove of the celery.

5. If you want to get fancier, you can roll the ball in chopped almonds or walnuts.

This is so good, you could make a meal of it by adding a salad and a glass of Chardonnay or Sauvignon Blanc. Remember, the first time you make this dip, taste and adjust the amount of ingredients to what suits you.