Caviar Dip

 From Fast Appetizers by Hugh Carpenter and Teri Sandison. It's delicious, dramatic, and dead easy.

Ingredients:

• 2 to 3 tablespoons of mayonnaise
• 6 hard-boiled eggs, chopped
• 1 and 1/2 cups of finely chopped red onion
• 8 ounces of cream cheese at room temperature
• 2/3 cup of sour cream
• 4 ounce jar of black or red lumpfish caviar

Methods:

In a small bowl, mix the mayonnaise and the finely chopped eggs. Spread the mixture over the bottom of an 8 inch springform pan and layer the onion on top. Combine the cream cheese and sour cream and spread this mixture evenly over the onions. Sprinkle with the caviar and refrigerate. This recipe can certainly be made a day before it is served. 

To serve, remove the sides of the spring form pan and transfer the bottom of the pan and the dip to a platter. Surround the layered dip with thinly sliced baguette or crackers of your choice. 

As you can see in the photo, I used a pedestal bowl rather than a springform pan to hold the dip. Whatever serving dish that you have available will work.