Smoked Salmon Dip

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Silky, smoky, and scrumptious, smoked salmon dip is perfect for Saturday night guests, Sunday morning brunch, or any time in between.

Silky, smoky, and scrumptious, smoked salmon dip is perfect for Saturday night guests, Sunday morning brunch, or any time in between.

This is one of those recipes that deserves a spot in your regular rotation. Why? Because it fits right in, no matter how casual or fancy the occasion. Because it’s really quick and easy. And because it’s delicious.

All it takes is smoked salmon, cream cheese, sour cream, and a food processor. And you don’t even need the sour cream—you could use mayonnaise or yogurt for all or part of it. I also add lemon juice and pepper before I process it all into a puree, then I stir in a little more salmon, some finely chopped onion, and fresh dill. Because I like it with a little texture.

But that’s the beauty of this recipe—it’s flexible. If you’d like to make it a little less basic, add horseradish, capers, or a dash of Tabasco. Use parsley or tarragon instead of the dill. Or red onion, scallions, or chives instead of the white onion. You can even use Neufchâtel (reduced fat cream cheese) instead of regular cream cheese.

The only thing I hardly ever add is salt, because smoked fish is usually plenty salty to begin with.

Serve your dip with toasts, crackers, celery sticks, endive leaves, you name it. Get as fancy or as casual as you please.

Me, I like it on a bagel.

Christine :)

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Smoked Salmon Dip


  • Author: Allie McDonald
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6-8

Description

Silky, smoky, and scrumptious, smoked salmon dip is perfect for Saturday night guests, Sunday morning brunch, or any time in between.

Ingredients

  • 1 (8 oz.) package cream cheese
  • 1/2 c. sour cream
  • 1/4 c. lemon juice, or more to taste
  • 1 tsp. pepper, or more to taste
  • 8 oz. smoked salmon, skin removed, flaked, divided
  • 1/2 c. finely chopped white onion
  • 2 tbsp. chopped fresh dill, plus small sprigs for garnish

Instructions

  1. Put the cream cheese, sour cream, lemon juice, pepper, and about half of the salmon in a food processor and pulse until smooth.
  2. Transfer to a medium bowl and stir in the onion, dill, and remaining salmon. Add more lemon juice and pepper to taste.
  3. Garnish with dill sprigs and serve immediately, or cover and refrigerate and refrigerate for up to about a day (ideally return it to room temperature before serving).