Here’s a recipe for a Smoked Salmon Cream Cheese Dip that only takes minutes to prepare and is sure to impress your guests.
The combination of smoked salmon, cream cheese, fresh dill and green onions gives this Smoked Salmon Cream Cheese Dip amazing flavour. It’s a real crowd-pleaser and so delicious that your guests will happily nibble away on this dip all evening long.
This smoked salmon cream cheese dip has simple ingredients, is easy to make and so much better than store-bought dip. It only takes a few minutes to make and it can be made it in your blender or food processor. This recipe makes two cups of dip so this is a great appetizer for entertaining a larger group. It’s also a good recipe for making and taking to pot luck gatherings.
I recommend you make this dip the day before you plan on serving it as it taste even better the next day. You can serve this dip with a variety of crudités, breads and crackers. I found the Belgian endive, pumpernickel bread and bagel chips especially delicious with this dip.
Smoked Salmon Cream Cheese Dip
A recipe for a dip that only takes minutes to prepare. The combination of smoked salmon, cream cheese, fresh dill and green onions gives this Smoked Salmon Cream Cheese Dip amazing flavour.
- 250 grams cream cheese Regular or light, cut into smaller pieces
- 3 tbsp. sour cream or mayonnaise regular or light
- 150 grams smoked salmon chopped into smaller pieces
- 1/4 cup green onions finely chopped
- 2 tbsp. fresh dill minced
- 2 tbsp. lemon juice freshly squeezed
- 1/8 to 1/4 tsp. cayenne pepper optional
Before processing ingredients, reserve 2 tablespoons of finely chopped smoked salmon, 1 teaspoon. of fresh dill and 1 teaspoon finely chopped green onions.
In the jar of your Vitamix or other blender or food processor, add the cream cheese, smoked salmon, sour cream or mayonnaise, green onions, dill, lemon juice and cayenne pepper.
Process your ingredients until the consistency is smooth.
Pour dip into a bowl and add the reserved smoked salmon, green onions and dill. Stir well, adjust seasoning if needed.
Chill for a couple of hours and up to 2 days.
Serve with crudités and pumpernickel bread, crostini, bagel chips or crackers.
Can be made up to 2 days ahead of serving.