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Sardine Dip

3 (3 3/4 ounce) cans sardines in oil, extra virin olive oil, well drained (King Oscar's)
16 ounces cream cheese, softened, at room temp
1 tablespoon horseradish
2 drops Tabasco sauce (More if needed)
3 tablespoons lemon juice
3 tablespoons grated onions (Less if wanted)
2 tablespoons white wine (optional)
1 pinch black pepper
14-12 cup slivered toasted almond
14-12 cup crushed potato crisps or 14-12 cup crushed seasoned potato chips
3 tablespoons fresh parsley, chopped


Lightly brown almonds on a cookie sheet in a hot oven, for about 5 minutes. (About 450 degrees F). Beat cream cheese, horseradish, wine(if using), tabasco sauce, lemon juice, black pepper, and grated onions. Mash sardines and add to cream cheese. Add potato crisps or seasoned potato chips, slowly, so as to measure consistency. Also, add almonds, slowly, so as to measure consistency. (Leave out about 1 tablespoon almonds). Put mixture in heat-proof dish and heat in micorwave or oven until dip is bubbling, at 375 degrees F for about 7-10 minutes. Top with reserved browned almonds. Serve with assorted vegetables, cocktail breads, crackers or Seasoned Party Pitas #146950 by me. Enjoy!

Source: www.food.com