Description
Whipping up this smoked salmon dip delivers a creamy, tangy spread perfect for your next gathering. Delicate salmon and rich cream cheese blend into a quick, crowd-pleasing appetizer that disappears faster than you can say delicious.
Ingredients
Scale
Main Ingredients:
- 8 oz cream cheese
- 4 oz smoked salmon
Supporting Ingredients:
- ¼ cup sour cream
- 1 tablespoon lemon juice
Seasonings and Herbs:
- 2 tablespoons fresh dill
- 1 tablespoon capers
- 1 clove garlic
- Salt
- Pepper
Instructions
- Grab a medium mixing bowl and blend 8 oz softened cream cheese with ¼ cup sour cream until your mixture becomes completely smooth and creamy.
- Gently fold 4 oz finely chopped smoked salmon into the cream cheese base, ensuring even distribution throughout the mixture.
- Add 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh dill, 1 tablespoon drained and chopped capers, and 1 minced garlic clove to your mixture.
- Thoroughly mix all ingredients until everything is well combined and your dip looks consistent in color and texture.
- Sprinkle salt and freshly ground black pepper into the dip, tasting as you season to ensure perfect flavor balance.
- Transfer the dip into an airtight container and refrigerate for exactly 30 minutes at 40°F to allow the flavors to meld together beautifully.
- Remove from refrigerator and serve chilled with crisp crackers or toasted bread slices for a delightful appetizer or snack.
Notes
- Ensure cream cheese is at room temperature for a smoother, lump-free base that blends easily.
- Chop the smoked salmon into small, uniform pieces to distribute flavor evenly throughout the dip.
- Adjust lemon juice and dill to your taste preferences, starting with less and adding more as needed.
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cream cheese without losing creamy texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salmon
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 55 mg