Smoked Salmon Dip
Smoked Salmon Dip is creamy, zesty, and ready in just minutes, making it perfect for game day or holiday gatherings. This dip goes great with Bacon Ranch Pinwheels, deviled eggs, and an Italian charcuterie board for a snack spread everyone will reach for.
Servings: 4 - 6
Calories: 240kcal
Equipment
- Cuisinart Food Processor
- Mini Food Processor
Ingredients
- 8 oz cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ lemon juiced
- 4 oz smoked salmon
- 1 tablespoon capers
- 2 tablespoon dill
- Salt to taste
- Black pepper to taste
Instructions
- In a food processor, add the cream cheese, mayonnaise, sour cream, and the juice of the lemon. Process until well combined.8 oz cream cheese, ¼ cup mayonnaise, ¼ cup sour cream, ½ lemon
- Then add the smoked salmon, capers, dill (make sure to remove the stems), salt, and pepper.4 oz smoked salmon, 2 tablespoon dill, 1 tablespoon capers, Salt, Black pepper
- Process using the pulse setting. Make sure you don’t let it process for too long, so you keep little chunks of smoked salmon for texture.
- Serve with toast or crostini.
Notes
- Use softened cream cheese: This makes it much easier to mix and creates a smooth, creamy dip.
- Drain the capers: Rinse and drain them to avoid adding too much briny liquid.
- Flake the salmon carefully: Small, even pieces blend better and make each bite balanced.
- Taste and adjust: Add lemon juice, dill, or seasonings gradually to get the flavor just right.
- Chill before serving: Letting the dip rest in the fridge for at least 30 minutes helps the flavors meld and makes it easier to scoop.
Nutrition
Calories: 240kcal | Carbohydrates: 3g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 366mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 0.3mg
