DESCRIPTION
Be the hit of the party or potluck with this oh-so-easy and delicious lox dip!
Ingredients
Units
Scale
- 1 (3.75 oz.) can sockeye red salmon, not drained
- 8 oz. cream cheese, softened to room temperature
- 1/2 cup sour cream
- 2 Tbsp. lemon juice
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 4 oz. smoked salmon, finely chopped, divided
- 1/4 cup minced red onion,
- 1/4 cup finely chopped fresh dill, plus more for garnish
- 2 Tbsp. capers, finely chopped, plus more for garnish
Instructions
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Into a food processor put the canned salmon and liquid from the can, cream cheese, sour cream, lemon juice, salt, pepper, and garlic powder. Process until smooth.
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Using a spoon, stir in all but 2 tablespoons of the smoked salmon, the red onion, dill, and capers.
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Transfer dip to a serving bowl. Garnish with a teaspoon of extra capers, the remaining chopped smoked salmon, and 1 tablespoon of dill fronds.
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Cover with plastic wrap and refrigerate for up to 1 day before serving.
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