Editors' Pick
Smoked Salmon Dip
"An elegant dip to make for a special occasion."
photo by iamafoodblog
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 8 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 1 tablespoon fresh lemon juice (or to taste)
- 5 ounces smoked salmon, chopped fine
- 1 1⁄2 tablespoons minced fresh chives
- 1 tablespoon minced fresh dill
- white pepper
directions
- In processor, blend cream cheese, sour cream and lemon juice until smooth.
- Add salmon, chives, dill and white pepper and blend until combined well.
- Serve with crudités and/or crackers.
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Reviews
-
great dip, just need to add some horseradish...really finishes it off -
Great recipe! As with most recipes I use, I tweaked it a bit to get that taste that I was looking for. I used half cream cheese, half neufchatel cheese (lower in fat) and reduced fat sour cream. I substituted minced green onions for the chives. I only had a 4 oz smoked salmon fillet so when I added it and things didn't look salmon-y enough, I added a 5 oz can of salmon. Finally, I used a few generous dashes of Nature's Seasoning and Chipotle Tabasco to give it a bit more depth and kick. The chipotle hot sauce really enhanced the smokiness while giving a mild spicy undertone without any fire.<br/><br/>I cannot express how fantastic it turned out. It was nicely smokey and salmon-y without being overwhelming and it was creamy without tasting too rich or fatty. It is kind of amazing how delicious it tasted immediately after whipping it up -- usually dips taste sort of bland until you let them sit for a while, but this one was incredible right from the get go. I don't think anyone would have been able to tell half the salmon was from a can! I cannot wait to see how much better it tastes tomorrow! -
We really enjoyed this dip. I used the low fat version of the sour cream and cream cheese ingredients. I also used twice the amount of smoked salmon (removed the silver skin), blended all ingredients, then added the chives, and finally the smoked salmon. I pulsed the dip until the fish was in small bits about the size of green peas. The texture was good and the pieces were just big enough to get a small bite of the smoked salmon. Made it the night before and kept it in a vacuum sealed container. The flavors developed nicely overnight. Also, the dip was great on a toasted bagel the day after the party. -
Easy to make. I also grated lemon peel to add a bit color in the dip. I didn't have chives or dill so I substituted with chopped onion and green onion. Black pepper is used. Turned out still good.
-
Great dip. I have tried it with shrimp and crab with equally fine results Just a tremendous dip recipe base. Choose your own extras!!
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Tweaks
-
Great recipe! As with most recipes I use, I tweaked it a bit to get that taste that I was looking for. I used half cream cheese, half neufchatel cheese (lower in fat) and reduced fat sour cream. I substituted minced green onions for the chives. I only had a 4 oz smoked salmon fillet so when I added it and things didn't look salmon-y enough, I added a 5 oz can of salmon. Finally, I used a few generous dashes of Nature's Seasoning and Chipotle Tabasco to give it a bit more depth and kick. The chipotle hot sauce really enhanced the smokiness while giving a mild spicy undertone without any fire.<br/><br/>I cannot express how fantastic it turned out. It was nicely smokey and salmon-y without being overwhelming and it was creamy without tasting too rich or fatty. It is kind of amazing how delicious it tasted immediately after whipping it up -- usually dips taste sort of bland until you let them sit for a while, but this one was incredible right from the get go. I don't think anyone would have been able to tell half the salmon was from a can! I cannot wait to see how much better it tastes tomorrow!
RECIPE SUBMITTED BY
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now." class="text-truncate svelte-1aswkii">
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
