This is wonderful by itself but I add a TBS or two of prepared horseradish to give it some zip (similar to an old Frugal Gourmet recipe). I have used it in phyllo triangles and baked it and it's very good that way, but be sure not to bake it too long or it gets messy. I would consider this a "spread" though, not a "dip".
Thought this spread was fantastic. Maybe I would cut back on the dill a little bit. But otherwise it made a great spread for the mini rye crackers we got from Trader Joes and we also used the leftover on everything bagels.
I loved this recipe! I made this exactly as written, using hot smoked salmon as opposed to cold smoked, and served it with melba toasts and fresh veggies. It's a pretty thick dip, so it needs a hearty cracker like melba. I will make it again.
Thought the dip turned out just ok. After making it I thought it was missing something, so I added some capers. Wasn't really a good "dipping" dip. It is better if you pipe it on some crackers and serve it that way. Will not make it again.
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