Smoky spinach dip and crispy 'ulu chips from Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking (page 33) by Kimi Werner and Nicole Gormley and Jennifer Fiedler

  • dried dill
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  • green onions
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Can substitute bacon for smoked venison. Chill dip for at least 3 hours or up to overnight before serving. You may use the Cured and smoked fish and venison recipe on p. 97.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bacon for smoked venison. Chill dip for at least 3 hours or up to overnight before serving. You may use the Cured and smoked fish and venison recipe on p. 97.

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