5-Minute Artichoke Olive Dip

I made this today and it took me about 5 minutes. The flavors marinate a little better if you serve after 15 minutes. This dip is a big hit.

INGREDIENTS
2 cups sour cream
1 tsp minced dried onions or 1/2 tsp onion powder
1/2 tsp onion or garlic salt
1/4 tsp paprika
1/2 cup marinaded artichoke hearts
4 or 5 green olives, pitted
6 to 8 kalamata olives, pitted
2 tsp fresh dill (or dried)
1/2 cup feta cheese
1/2 cup pine nuts
salt and pepper to taste

DIRECTIONS
Combine artichoke, olives, dill, and pine nuts in mini-prep. Chop until smooth. In a bowl, fold mixture into sour cream. Mix in feta cheese, dried onions, dried spices and salt. Refrigerate for about 10-15 minutes. Serve with chips, pita chips or crudites.

TIPS
Instead of minced dried onions or onion powder, you can substitute fresh minced onions. You can also substitute dried dill for the fresh, just cut down the quantity to 1 tsp.

Smoked Salmon Dip

INGREDIENTS
8 ounces cream cheese
3/4 cup sour cream
1/2 cup creme fraiche
1 tbsp lemon juice
1 tbsp fresh dill, minced
1 tsp fresh thyme, minced
3 green onions, minced
1 tbsp horseradish
1/2 tsp kosher salt
dash paprika
dash garlic salt
ground pepper to taste
4 lbs smoked salmon, minced
1 tsp capers, optional
bruschetta bread or pita chips or veggies


DIRECTIONS
Cream the cheese (at room temperature) until smooth. Combine with the sour cream, creme fraiche, lemon juice, dill, thyme, onions, horseradish, salt, and pepper. Add the smoked salmon and capers, if desired, and mix well. Put in refridgerator until chilled. Serve with bread or pita chips or veggies.