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Smoked Salmon-Caramelized Onion Dip

Yield Makes 2 1/2 cups


  • 1 1/2 cups chopped onion
  • 1 tablespoon butter, melted
  • 1 tablespoon olive oil
  • 1 (8-ounce) package whipped cream cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/3 cup sour cream
  • 1 1/2 tablespoons capers, drained
  • 1 teaspoon chopped fresh dill
  • 1 (4-ounce) package smoked salmon, coarsely chopped
  • 1/2 (16-ounce) loaf French bread
  • 1/2 cup butter, melted
  • Garnish: fresh dill sprigs

How to Make It

  1. Cook onion in 1 tablespoon butter and olive oil in a medium skillet over medium heat 5 minutes, stirring frequently; cover, and cook 5 minutes. Uncover, and cook 3 more minutes or until soft and golden. Set aside.

  2. Beat cream cheese at medium speed with an electric mixer. Stir in mayonnaise and next 4 ingredients. Fold in caramelized onion and salmon. Cover and chill.

  3. Cut bread loaf in half lengthwise. Brush both sides with melted butter. Heat a large, heavy skillet over medium heat until hot. Place one half of bread in hot skillet, cut side down, and place a smaller heavy skillet on top of bread. Apply pressure to flatten bread. Cook 1 to 2 minutes or until toasted and browned. Turn bread and repeat. Repeat with remaining bread half. Cut bread into small triangles. Serve with dip. Garnish, if desired.