Graduations (and celebrations) are in full swing! After a long day of pomp, circumstance, tears, cheers and photos, everyone is ready to eat.
These “Dip-lomas” are filled with a creamy salmon and mushroom mixture. Everything can be made ahead of time so that the party can begin when the ceremonies end.
Green Onion “Dip-lomas”
Yield: 32 servings
These creamy appetizers can be frozen, unbaked, in an airtight container in the freezer for up to 1 month.
16 to 20 green onions
1 can sliced crimini mushrooms
1/4 cup butter
1 tablespoon Italian seasoning
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package (8 ounces) cream cheese, cubed
1 (6 ounce) can Wild Planet Wild Alaskan Sockeye Salmon, drained
32 slices white, whole-wheat or gluten-free bread slices, crusts removed
1 cup boiling water
Butter-flavored cooking oil spray
Fill a small pot with water and heat to boiling. Cut the fibrous, root ends off the onions. Cut the green tops and white ends apart and set the green tops aside. Chop the remaining onions and set aside.
In a large skillet, melt the butter over medium heat. Sauté 1/2 of the onions, the mushrooms, Italian seasoning, Worcestershire sauce, salt, pepper, and cayenne pepper in the butter until the onions are tender. Add in the salmon, the cream cheese and turn the heat to low. Stir until cheese is melted, about 2 minutes. Remove from the heat; cool slightly.
Flatten the bread with a rolling pin. Spread 1 tablespoon of salmon mixture on each slice and roll up. Place in a single layer on greased baking sheets. Freeze for 30 minutes to set shape.
Spray the diploma rolls on both sides with the cooking oil spray. Bake at 375° for 15-20 minutes or until lightly browned. Cut reserved green onion tops in half lengthwise. Place in boiling water for 1 minute; drain and cool. Tie a strip around each roll to create the “Dip-lomas.” Serve on a platter with the green onion dip in the center.
Green Onion Dip
In a blender or food processor, puree the yogurt or sour cream, the salt, pepper and the green onions until they are finely chopped. Transfer the dip to a bowl and serve with the “Dip-lomas.” The dip can be made ahead and refrigerated overnight.
The Kitchen Diva is Angela Shelf Medearis, a regular guest chef on “The Dr. Oz Show” and “The Today Show.” She is the author of many cookbooks, including, “The Kitchen Diva’s Diabetic Cookbook.” She blogs for Vitacost.com and Momonomics.com on a weekly basis.