DESCRIPTION
Silky, smoky, and scrumptious, smoked salmon dip is perfect for Saturday night guests, Sunday morning brunch, or any time in between.
Ingredients
Scale
- 1 (8 oz.) package cream cheese
- ½ cup sour cream
- ¼ cup lemon juice, or more to taste
- 1 tsp. pepper, or more to taste
- 8 oz. smoked salmon, skin removed, flaked, divided
- ½ cup finely chopped white onion
- 2 Tbsp. chopped fresh dill, plus small sprigs for garnish
Instructions
- Put the cream cheese, sour cream, lemon juice, pepper, and about half of the salmon in a food processor and pulse until smooth.
- Transfer to a medium bowl and stir in the onion, dill, and remaining salmon. Add more lemon juice and pepper to taste.
- Garnish with dill sprigs and serve immediately, or cover and refrigerate for up to a day (ideally return it to room temperature before serving).