Smoked Salmon Dip

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Jan Gautro
Prep Time
7 Mins
Yield
Makes 1 3/4 cups
By Julia Dowling Rutland
May 2011
RECIPE BY Coastal Living

You can substitute 1 (7.5-ounce) can skinless salmon, drained, plus 1/8 to 1/4 teaspoon hickory liquid smoke for the smoked salmon.

Ingredients

  • 8 ounces cream cheese or Neufchâtel, softened
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons capers
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 4 ounces smoked salmon, coarsely chopped
  • Raw vegetables, breadsticks, or flatbread crackers

How to Make It

Combine first 6 ingredients in a food processor, and pulse until blended. Stir in salmon. Serve with vegetables, breadsticks, or crackers.

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Ratings & Reviews

Woody3's Review

Woody3
December 20, 2014
I cheated and added a little more salmon. Wonderful and simple

PruellaPolkra's Review

PruellaPolkra
December 18, 2012
Made for a holiday brunch buffet (lox is soooo expensive so wanted a way to extend it.) Trick is to blend the room temperature cream cheese first before adding the sour cream etc This gets out all the lumps (I used my KitchenAid mixer.) Be sure to dice lox up in smallish pieces - I separated it into strips first so as to make it go farther. Decorate with some bits of lox and diced green onion. Pretty!

sherrimarshall's Review

sherrimarshall
December 26, 2011
Have served it twice now, big hit; certainly needed to soften the cheese more prior to blending.