Salmon Dip Food

4-INGREDIENT SMOKED SALMON DIP

Steps:

• Add all ingredients to the bowl of a food processor and pulse until salmon is chopped well and everything is combined. Do not over process. Place dip in a small serving container, garnish with fresh dill and capers. Serve with everything crackers for dipping.
• For the protein packed lunch: package up the smoked salmon dip with crackers, veggies and a hard boiled egg.

SALMON DIP

Steps:

• Put wine into a medium skillet. Add salmon, and cover with lid. Poach salmon over medium-high heat until it is opaque, 6 to 8 minutes.
• Remove from heat. Let salmon cool completely in poaching liquid. Transfer salmon to a plate. skin. Using a fork, flake salmon into large pieces.
• Stir together cheese, smoked salmon, scallion, lemon zest and juice, mustard, and salt in a bowl; season with pepper. Stir in flaked salmon. Serve dip with endive leaves.

ALASKA SMOKED SALMON DIP

Steps:

• Warm cream cheese in the microwave until slightly runny.
• Mix cream cheese with chopped smoked salmon until combined.
• Stir in tobasco, sour cream and mayonnaise until smoothly combined.
• Stir in garlic and green onions.
• Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
• Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!

SALMON DIP

Steps:

• Blend together cream cheese, sour cream, mayonnaise, lemon juice and lemon peel. Stir in remaining ingredients and season to taste with salt and pepper. Chill before serving.
• Serve with your favorite dippers - crackers, tortilla chips or vegetables.
• Makes about 2 cups of dip.

SMOKED SALMON DIP

Steps:

• Using a food processor or stick blender, blend together salmon, mayonnaise, cream cheese, sour cream, garlic, and lemon juice until smooth.
• Stir in paprika, salt, pepper, and onion powder.
• Serve with our easy two ingredient cracker recipe (or store bought!), fresh vegetables, or spread onto a baguette.
• Enjoy!

SMOKED SALMON DIP

Steps:

• Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
• Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

SALMON DIP

Steps:

• Combine Mayonnaise, parsley and onion. Fold salmon in with spatula. Add black pepper and Silly Salt to taste.

SMOKED SALMON DIP WITH BAGEL CHIPS

Steps:

• In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in remaining 2 ounces smoked salmon. Top with fresh parsley and serve with bagel chips.

ALASKAN SMOKED SALMON DIP

Steps:

• Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

TASTY SALMON SPREAD

Steps:

• Stir together the cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. Gently fold in the flaked salmon until incorporated. Refrigerate 1 hour before serving.

EASY SALMON DIP

Steps:

• Stir salmon, cream cheese, sour cream lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

SIMPLE SALMON DIP

Steps:

• In a small bowl, mix cream cheese, green chiles, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving., Top dip with remaining green onion. Serve with crackers.

SALMON DIP

Steps:

• Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting "salmon, salmon, salmon, Oi, Oi, Oi".
• This will ensure that your dip is the right consistency.

SMOKED SALMON DIP

Steps:

• In a food processor add cream cheese, sour cream, green onions, capers, horseradish, lemon zest, dill, and hot sauce.
• Process until blended and mostly smooth. If there are some chunks from the capers that is ok.
• Scrape down the sides and add in the smoked salmon.
• Pulse the mixture together until the salmon is finely chopped and incorporated into the dip.
• Taste and season with kosher salt if needed.
• Serve with crackers, veggies, or toasted bread.

SMOKED SALMON DIP

Steps:

• Before starting this recipe, make sure the cream cheese is softened. I take mine out of the fridge and leave it out on the bench for approximately 30-45 minutes.
• Place the first 5 ingredients into the bowl of a mini food processor (soft cream cheese, sour cream, lemon juice, horseradish and chopped spring onion) and process for about 10 seconds or until fairly smooth.Scrape down the sides of the bowl and then 150g of the smoked salmon (reserve the remaining 50g for garnishing at the end) to the food processor and blitz 3-4 times until the salmon is distributed well but still has some texture. If you prefer a smoother consistency, then process for longer. Remove the mixture to a bowl, and stir through the finely chopped dill and chives. Season with pepper, and add salt to taste (if required). Garnish with extra chopped herbs and flake over the remaining salmon. Optional: garnish with a dollop of salmon caviar.Storage: Keep refrigerated in an airtight container. Best eaten within 1-2 days of making (see notes).

SALMON DIP

Steps:

• Combine ingredients in a medium mixing bowl. Mix well using a spoon or hand mixer.
• Serve with crackers, bread, or veggies.

SIMPLE CANNED SALMON DIP

Steps:

• Put the salmon, cream cheese, sour cream, lemon juice, salt, hot sauce, and chopped scallions in a food processor and pulse until smooth.
• Add more lemon juice, salt, and hot sauce to taste.
• Transfer to a serving dish and garnish with the sliced scallions.
• Serve immediately or cover and refrigerate for up to about a day (ideally return it to room temperature before serving).