It’s crunch time at the day job, so I don’t have anything terribly sophisticated or involved today. But then again, that’s probably not a bad thing. The holidays are complex and stressful enough as it is, and given how elaborate and involved the cooking on Thanksgiving, Chanukah, and Christmas tends to be, it’s not a bad idea to have something that you can throw together quickly and without much effort. Assuming you have a food processor, that is. If you don’t, this recipe is probably not in your future, although a blender might suffice in a pinch.
Anyway, this is dip season, as far as I’m concerned. Yes,
during other times of the year we all like salsa or guacamole with chips, but
this is the time of year when you start to throw together all manner of
dairy-based gooey concoctions that you then eat with reckless abandon on chips,
crackers, bread rounds, or whatever. This is a favorite dip of mine, although as the title indicates, it can serve as either dip or schmear, depending on context. Hell, if you're a fan of the lesser works of a bygone comedy troupe, you can call it "The Salmon Mousse" in a sepulchral voice. Knock yourself out.
