I have no shame in admitting I have champagne taste. In fact, I love champagne and adore caviar. I always have. Unfortunately, my budget does not always keep pace with my desires.
However, on New Year's Eve, I make allowances. We're talking reasonable allowance -- not Beluga caviar and Dom Perignon, rather lumpfish roe and Chandon. No complaints. Tonight I'm having a small family party and can't wait to serve some of our favorite dishes. The recipe below is always in my repertoire.
Lumpfish roe or other inexpensive caviar can be found near the canned tuna fish in the supermarket, and I always have a jar in the pantry. I've been making this dip longer than I can remember and it's incredibly versatile.