Salmon Layered Dip Food

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.

SMOKED SALMON 7-LAYER DIP

Steps:

• Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won't be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
• Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
• Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
• Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve with endives and bagel chips for spreading over.

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.

SALMON LAYERED DIP

Steps:

• Stack the following layers in small loaf pans:.
• Layer one: Finely grate one 7 oz. pkg. smoked gouda cheese. Divide between the three loaf pans, or spread evenly into one 9X9 or round pan.
• Layer two: Stir together one 8 oz. pkg. softened cream cheese and a small amount of milk until lumps disappear. Spread over the cheese (a bit challenging).
• Layer three: Combine 1 pint cooked salmon, green onions, lemon juice, garlic salt, mayonnaise, Tabasco, Liquid Smoke. Spread over cream cheese mixture.
• Chill. Then invert to serve with crackers.

JUDY'S SALMON DIP

Steps:

• Cool the poached salmon to room temperature and put in a large bowl with most of the shallots. Add the remaining dip ingredients. Mix to incorporate, breaking up the salmon. Cover with plastic wrap and refrigerate several hours before serving.
• Serve on brown crusty bread or pita chips.

EASY SALMON DIP

Steps:

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

LAYERED SALMON AND AVOCADO DIP

Steps:

• Using an electric mixer-beat the cream cheese until smooth.
• Stir in the remaining 'salmon layer' ingredients.
• Place the ring moulds onto a plate. Spoon the salmon mixture into the bottom of the moulds. Use a spoon to smooth the surface over. Chill while you make the next layer.
• To make the avocado layer- combine all avocado layer ingredients and season with salt and pepper to taste. Layer over the salmon mixture and top with herbs of your choice. Chill another 30 minutes or until required.
• Carefully remove rings to serve. You can cut them with scissors to make the removal easier.
• Serve with crackers of your choice. Enjoy!