I was browsing through my blog and realized I really don’t have enough dip options for your guys. I don’t know if I’ve said this, but for some reason I just don’t make appetizers all that often, with the exception of guacamole, which we love and cheese boards when I have people over. But because we are fast approaching the holiday season I have a few dips planned as this year we are not traveling and I’ve planned small gatherings of family and very close friends who I know are quarantining.
This is the classic smoked salmon dip that’s loved by all, its creamy, a little smoky, a little hot and the dill brightens the dip so well.
Roast Salmon Dip
INGREDIENTS
- 1 cup (about 8 ounces) cream cheese, (it can be light, fat free if you prefer to go light on the fat content)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- hot sauce to your taste, start with ¼ teaspoon
- 4 ounces smoked salmon, or thick roast salmon, roughly chopped
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- Salt, to taste
- Serve with crackers, veggie crudités or part of a cheese board
INSTRUCTIONS
- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and hot sauce in a food processor
- Pulse until blended. Add the salmon, dill and chives and pulse just enough so the salmon is broken into small pieces not pureed.
- Taste and add salt, if necessary (I usually need a small pinch, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel or part of a grazing cheese board.
- TIP: This dip can be made ahead and refrigerated for upto 5 days. Bring it to room temperature before serving, due to the high fat content it tends to get firm.
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