Rich Smoked Salmon Dip

Rich Smoked Salmon Dip. What to do with some leftover smoked salmon? I usually will make my Simple Smoked Salmon Appetizer. This time, I wanted to try something different. How about a nice creamy dip instead?

smoked salmon dip with crackers — Try my Rich Smoked Salmon Dip with buttery crackers (Photo Credit: Adroit Ideals)

In a food processor fitted with a metal blade, blend together cream cheese, plain yogurt, mayonnaise and the juice of half a lemon until smooth. Then pulse in some smoked salmon and some fresh dill. Season with salt to taste. Pour into a serving dish and garnish with chopped chives or more fresh dill. Super easy! And it’s a lovely shade of light pink.

smoked wild salmon — Whole Foods Wild Smoked Salmon (Photo Credit: Adroit Ideals)

What an elegant dip as an appetizer at a dinner party or Ladies Lunch! I served this dip as a “nibble” with champagne prior to our Thanksgiving Dinner this year.

smoked salmon dip on cracker with chives — A pre-dinner nibble of my Rich Smoked Salmon Dip on crackers with garlic chives from the garden (Photo Credit: Adroit Ideals)

My Rich Smoked Salmon Dip goes great with crackers, pretzels, toasted baguette slices and crudites. Even tastes great as a spread in a veggie wrap.

rich smoked salmon dip on crackers — Put dollops of my Rich Smoked Salmon Dip on buttery crackers and top with chopped garlic chives for a festive appetizer (Photo Credit: Adroit Ideals)

This dip freezes well in a container. Just stir it to combine after thawing and it’s ready to eat.

Enjoy!!

+++++++++

From the kitchen of A Food Lover’s Delight….

Rich Smoked Salmon Dip

Ingredients:

8 oz cream cheese, softened
1 c plain yogurt
1 c mayonnaise
Juice of half a lemon
4 oz smoked salmon, torn into pieces
1 T chopped fresh dill
1 t salt

Chopped chives or dill for garnish

Method:

1. Put the cream cheese, yogurt, and mayonnaise in a food processor fitted with a metal blade.
2. Process the mixture until smooth, scraping down the sides as necessary.
3. Add the lemon juice, smoked salmon pieces, dill and salt.
4. Pulse the mixture until fairly smooth. There might be a few small chunks of salmon which is ok.
5. Pour into a pretty serving bowl, garnish with chopped chives or dill and serve.

Makes about 3 cups of dip. Offer with crackers, sliced baguette, and crudites. This dip freezes well. After thawing, just stir and serve.

Variations: Substitute basil or tarragon for the dill. Use as a sauce for chilled cooked fish. Toss with some cold cooked sliced or diced potatoes and sliced celery for an interesting potato salad. Spread on bread or a wrap and fill with sliced cucumbers and a few pieces of smoked salmon for a tasty lunch.

Order a lovely serving platter and bowl for dips at Amazon.com: