Smoked Salmon Dip

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

1. Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and hot sauce in a food processor
2. Pulse until blended. Add the salmon, dill and chives and pulse just enough so the salmon is broken into small pieces not pureed.
3. 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.
4. 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.