Smoked Salmon Dip
If you’re ever in need of a festive and elegant dish to make for a party (and aren’t we all right about now?), this smoked salmon dip will save the day. You can serve it with crackers and cocktails or set it out on a brunch buffet with bagels — either way, it’s a hit. Even my husband, a true blue New Yorker and self-proclaimed expert on all things smoked fish related, gives it a big thumbs up. What’s more, it’s easy to make. You’ll love how quickly you can check it off your holiday to-do list!
Begin by combining the cream cheese, sour cream, mayonnaise, lemon juice, Tabasco and capers in the bowl of a food processor.
Pulse to blend.
Add the smoked salmon, chives and dill
Pulse until the salmon is finely chopped.
Taste and adjust seasoning if necessary. That’s all there is to it — enjoy!
Smoked Salmon Dip
- 1 cup (8 ounces) cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons capers, drained
- 1/4 teaspoon Tasbasco
- 4 ounces smoked salmon, roughly chopped
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- Salt, to taste
- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
- Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.
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