Description
A creamy and flavorful smoked salmon dip that is perfect for entertaining or as a delicious snack. This easy-to-make dip is packed with smoked salmon, cream cheese, fresh dill, and zesty lemon.
Ingredients
Units
Scale
Smoked Salmon Dip:
- 200 g / 7 oz smoked salmon (or trout)
- 200 g / 7 oz Philadelphia cream cheese , full fat
- 1/4 cup / 55g sour cream (Note 1)
- 1/4 cup / 60g mayonnaise (Note 1, 2)
- 1/4 cup fresh dill , roughly chopped
- 1/2 garlic clove , minced
- 1 1/2 tsp lemon zest (1 lemon)
- 1 - 2 tbsp lemon juice
- Pinch of salt and pepper
Instructions
- Place all ingredients in a food processor: Start with 1 tbsp lemon juice. Use a small pinch of salt to start due to the saltiness of smoked salmon. Whizz until fairly smooth, about 10 seconds on high, scraping sides as needed.
- Adjust seasoning: Taste and adjust lemon and salt as necessary. Whizz briefly again.
- Transfer and garnish: Transfer the dip into a bowl, garnish with lemon slices and additional dill if desired. Serve at room temperature with crackers.
Notes
- These can be substituted with Greek Yoghurt for a slightly lighter version.
- Hellman’s or S&W Whole Egg mayonnaise are recommended.
- Storage: Keeps for as long as the shelf life of the salmon. After 2+ days, freshen up with more lemon. When refrigerated, bring to room temperature before serving.
- Recipe adapted from ‘Easy Posh Smoked Salmon Pots or Dip’.
Nutrition
- Serving Size: 55g
- Calories: 145 cal
