Appetizer's

RED CAVIAR DIP

A sophisticated yet simple dip that is
wonderful with toast triangles, crackers or
some assorted raw vegetables.

• 1 cup sour cream
• 2 green onions, very thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon chopped fresh
  chives
  
• 1/4 cup plus 3 tablespoons salmon caviar,
  drained, gently rinsed
  

Mix sour cream, green onions, lemon juice and
1 tablespoon chives in medium bowl. Gently fold
in 1/4 cup caviar. Transfer to serving bowl.
(Cover and refrigerate at least 6 hours and up
to 1 day.)
Sprinkle dip with remaining 1 teaspoon chives
and 3 tablespoons caviar.

Makes about 1 cup.

ROASTED GARLIC, ONION AND RED BELL PEPPER DIP

• 1 garlic head, halved crosswise
• 1 medium onion, peeled, halved crosswise
• 4 tablespoons olive oil
• 1 red bell pepper
• 1 8-ounce package cream cheese
• 1/2 cup crumbled feta cheese
• 6 Kalamata olives or other brine-cured
  black olives, pitted
  
• 1 tablespoon drained capers
• 1 French-bread baguette,
  cut into 1/4-inch slices
  

Preheat oven to 375°F. Place garlic and onion,
cut side down, on small baking sheet. Brush with
2 tablespoons olive oil. Bake until onion is
tender and garlic is golden and tender, turning
over halfway through baking, about 30 minutes.
Cool.
Char red bell pepper over gas flame or in
broiler until blackened on all sides. Wrap
in paper bag and let stand 10 minutes to steam.
Peel and seed pepper. Chop coarsely.
Squeeze garlic from skin. Cut each onion half
into quarters. Place garlic, onion, red bell
pepper and next 4 ingredients in processor and
blend well. Transfer to small bowl. Cover and
refrigerate until firm, about 2 hours. (Can be
prepared 1 day ahead. Keep refrigerated.)
Preheat broiler. Place baguette slices on baking
sheet. Brush with remaining 2 tablespoons oil.
Broil until golden brown, about 2 minutes. Stir
dip and serve with toasted baguette slices.

Makes 2 1/2 cups.