Double-Fish Cream Dip, for Maria

Our youngest daughter is a potter, and only makes vessels that can be used. Maria's artistic vision is that the pottery she makes should not only be beautiful, reflecting nature's beauty, but that one can eat and drink from it.

Since the development of terra cotta in the Neolithic Age, mankind has had two principal uses for fired clay: cooking, eating and drinking with it -- pottery -- and reverence for divinity and humanity -- sculpture.

For Maria's gallery exhibit this December, I have developed several appetizer dishes that are intended to "pair" with her pottery. She will, as she has done before, serve her guests foods to eat from her ceramic creations, foods that I have created to complement her works.

Here is one of the dishes I developed, a dip or spread for bread or chips. Other recipes will follow in later postings.

Double-Fish Cream Dip

8 ounces low-fat (Neufchatel) or regular cream cheese
2 teaspoons anchovy paste (from supermarket, near the canned fish)
1 (5-ounce) can chunk light tuna, including its water
1 tablespoon tomato ketchup
1/2 teaspoon horseradish
1 sprinkle of ground black pepper
1 medium scallion (green onion), green and white parts, minced
1 teaspoon capers, drained and minced

In bowl, soften cream cheese and anchovy paste with wooden spoon. Mix in all the other ingredients, breaking up tuna.

Let rest 10 minutes, then taste. Add salt if needed. If desired, several drops of vinegar can be added.

Serve with small toasted pita or bread slices (bruschetta/crostini), low-salt crackers or tortilla chips.