Description
A quick and creamy smoked salmon dip perfect for entertaining or a light snack, combining smooth cream cheese and yogurt with smoky salmon, fresh herbs, and a hint of lemon.
Ingredients
Scale
Main Ingredients
- 8 oz. cream cheese (softened, or dairy-free cream cheese*)
- 5 oz. yogurt (plain, or dairy-free yogurt)
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 2 Tbsp. dill (finely chopped)
- ¼ tsp. salt
- 4 oz. wild smoked salmon (roughly chopped)
- 1 Tbsp. chives (finely chopped, or green onions)
- â…› tsp. paprika
Instructions
- Combine Base Ingredients: Add the softened cream cheese, plain yogurt, lemon juice, and lemon zest to the bowl of a large food processor. Process for 20 to 30 seconds, scraping down the sides halfway through to ensure even mixing.
- Add Herbs and Salmon: Add the finely chopped dill, salt, roughly chopped smoked salmon, chives, and paprika to the food processor bowl. Pulse 5 to 10 times until the ingredients are well combined but the dip still maintains a slightly chunky texture.
- Serve or Chill: Serve the smoked salmon dip immediately or refrigerate it until ready to serve. Garnish with additional chives and pair with crackers, celery sticks, or carrot sticks for a delicious bite.
Notes
- Use dairy-free cream cheese and yogurt for a dairy-free version of the dip.
- Adjust the amount of smoked salmon to taste for a stronger or milder smoky flavor.
- This dip should be kept refrigerated and consumed within 2-3 days for optimal freshness.
- To enhance the lemon flavor, use organic lemons for zest and juice.
- Serve with a variety of fresh vegetables or your favorite crackers for more options.
