ok..let's raise the bar a little bit before we start promoting squirty cheese and generic saltines.
get a small piece of good smoked salmon,4 oz should do it, i smoke my own so ymmv depending on what you get) and as this is a cream cheese thread, a block of reduced fat cr cheese, a 1/4c sour cream, some chopped capers and scallions, zest of 1/2 lemon..mix everything but the salmon together, then flake in small bits of salmon and blend..if there is any 'salmon juice' with the salmon, use a little of this too. add a little at a time and taste until you like it.
tastes great on carr's pepper water crackers or costco multi-grain crackers.
old standy..boule' (sourdough or similar) knorr swiss garden veg soup mix, mayo, sour cream and chopped spinach, drained completely, mix, let stand 30+ mins. cut out the inside of the round making small bread cuts to use as dip carrier, fill w/ spinach mixture.
opt add water chestnuts...
next lesson..gorgonzola cheese dip
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But if you aren't, it's generally used in asian wok cooking for pulling items out of the wok and draining them. Often, the items are laid in it, then laid in the wok to fry or steam, and then removed. You can find it at most asian groceries.
Sorry, doesnt fit his request...
