Smoked Mussels Dip
This dip is so dangerously good, it’s a real and present (and delicious) danger to appetizer lovers everywhere. It’s the type of dip you see on the app table and think, “Interesting. I’ll try a bite.” But after tasting it, you end up going all in, hovering over the serving dish for longer than is probably socially acceptable. Suddenly, you realize you’ve woefully ignored all the humans at the party (and all the other apps on the table) and a mild panic sets in as your eyes dart around the room, trying to discern whether anyone has noticed you’ve taken up permanent residence next to the Smoked Mussels Dip. But you just.can’t.tear.yourself.away.
Did you eat it all? Yes. Yes, you did.
Now, while it’s entirely possible your reaction won’t be quite as dramatic as this, it’s definitely worth a try to find out, especially because this dip is so ridiculously easy to make. There is absolutely no cooking involved — simply purée the ingredients, mix and serve.
Speaking of ingredients, we use Patagonia tinned mussels in this recipe, but if mussels aren’t your thing, you can easily swap them for tuna, oysters or even anchovies and the dip will still be just as (dangerously) delicious. The lime juice adds a light and fresh feel to the creamy texture while the paprika and hot sauce contribute just the right amount of smokiness and mild heat. The blood orange brings a surprising and delightful burst of sweetness at the end while the mint garnish cools and refreshes your palate so you can dive in for more. And obviously, if you’re anything like us, dive in you will. Serve with assorted crackers and fresh veggies and let the devouring begin!
8 Servings
Preparation time: 10 minutes
Cook time: 2 minutes
Ingredients
2 4-ounce tins smoked mussels, drained
8 ounces cream cheese, at room temperature
1 ½ teaspoons kosher salt
2 teaspoons smoked paprika
Zest and juice from 2 small limes
1 tablespoon extra virgin olive oil, plus more for drizzling
2 teaspoons hot sauce, such as Tapatío
½ cup diced celery
3 tablespoons toasted pine nuts
3 tablespoons diced blood orange segments
Torn fresh mint leaves, for garnish
Assorted crackers and vegetables, for serving
Directions:
- In the bowl of a food processor, combine the mussels, cream cheese, salt, paprika, lime zest and juice, olive oil and hot sauce. Pulse for 3 minutes or until fully combined and creamy.
- Transfer the dip to a medium bowl and fold in the celery. Garnish with the pine nuts, blood oranges and mint leaves. Drizzle with olive oil.
- Serve with crackers and assorted vegetables for dipping.
Recipe adapted from: Ingredient
