Salmon Dip

This is a dip to be eaten with crackers or toasted bread.  It is made with smoked salmon.  It is meant to be made with heat-smoked salmon, but if you can only fine cold-smoked that is fine too.  

Potted Cheese Dip

This is a potted cheese DIP recipe from Real Simple magazine.  Potted cheeses were traditionally made in England (based on a French recipe for Fromage Fort) as a way to preserve cheese.

Eggplant and Feta Dip

I found the inspiration for this easy appetizer in Real Simple magazine.  Serve with toasted pita chips (or store-bought) or with ecrudite (vegetable platter).