Food By Mom -- A Pair of Dips

With New Year's Eve coming up and entertaining going on -- though not this year at my house -- I thought this might be a good time to post a couple of easy to make and really good dip recipes.

First up -- Sardine Spread. My former mother-in-law was not a really creative cook but there are a couple of recipes I got from her that have become staples in my files. Now sardine spread doesn't sound wonderful to a lot of people but even fish haters tend to like it -- just don't tell them what's in it until after they try it!

1 can sardines, drained -- use the small brisling sardines packed in olive oil or water; I get Crown Prince brand from Norway. 

1 3 oz. package cream cheese

1 tablespoon lemon juice

a dash of Tabasco sauce

Mash the sardines up with lemon juice and tabasco sauce then blend with cream cheese. This can be done by hand with a fork, mashing it all together, or in a food processor. When it is all blended and smooth, put in a small bowl and serve with raw veggies or crackers. This recipe  is easily doubled.


I lived for a year in Arizona when I got married. It was 1970 and avocados were new to me. This recipe was on a handout from the supermarket. Everyone I have served it to since then has loved it.

2 or 3 ripe avocados

juice of 1 lime

1 small tomato, chopped -- I use cocktail tomatoes, 4 or 5 of the 1" diameter ones

1/2 small onion, chopped

1 clove garlic, minced

chopped jalapeno pepper -- i get the pickled rings and use 7 or 8 of them. Adjust to suit your inclinations


Scoop avocados from shells and mash together with lime juice using a fork. Don't worry about making it smooth. Stir in remaining ingredients and blend. Mixture will be lumpy. Add salt to taste.

Serve with tortilla chips or whatever you like.

© Cheryl Fuller, 2007. All  rights reserved.