Smoked Salmon Dip Food

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.

SMOKED SALMON DIP

Steps:

• Whisk together the cream cheese, buttermilk or regular milk, lemon zest, lemon juice, horseradish and a large pinch of salt and pepper in a medium bowl until smooth. Fold in the smoked salmon, dill and chives until completely combined. 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:

• In processor, blend cream cheese, sour cream and lemon juice until smooth.
• Add salmon, chives, dill and white pepper and blend until combined well.
• Serve with crudités and/or crackers.

SMOKED SALMON DIP RECIPE

Steps:

• In the bowl of a food processor, measure out the cream cheese, sour cream, lemon zest, dill, horseradish, paprika, and crushed red pepper. *Add 1/2 cup sour cream if you want your dip thick and "spread-like" or 3/4 cup sour cream if you want it more loose like a dip.
• Cover and puree the ingredients. Then scrape the bowl with a rubber spatula.
• Now add the smoked salmon, green onions, and capers to the food processor. Cover and pulse until the salmon is broken into small pieces and well incorporated. You can puree it smooth, or leave it a little chunky.
• Refrigerate at least one hour before serving.

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).

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.

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!

PHILADELPHIA SMOKED SALMON AND CREAM CHEESE DIP

Steps:

• Spread cream cheese onto bottom of pie plate.
• Top with remaining ingredients.

WILD SMOKED PINK SALMON DIP

Steps:

• Flake salmon with a fork in a bowl. (Be sure to include oil from the can as they contain essential fatty acids)
• In a separate bowl, blend mayonnaise and cream cheese together until smooth.
• Add onions, celery, dill and parsley.
• Combine all ingredients and toss gently.
• Add salt & pepper to taste.
• Transfer to serving bowl and garnish with dill.

SMOKED SALMON, DILL & LEMON PATé

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

SMOKED SALMON DIP

Steps:

• In a food processor, whip together the cream cheese, sour cream, mayonnaise, lemon juice & zest, fresh dill, green onions, Worcestershire sauce, Dijon mustard, minced garlic, onion powder, salt, and black pepper. (you can also use a mixing bowl and a mixer)
• Flake the salmon using a fork, add to the creamed mixture with dill. Pulse a few times until evenly distributed.
• Chill for 1 hour or overnight. Garnish with fresh dill & green onions. Serve with assorted crackers, pita chips, bread rounds or cucumber slices.

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:

• 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 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!

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:

• Mix cream cheese and heavy cream, until smooth.
• Stir in chives, salmon, lemon zest, pepper and sour cream.
• Transfer to serving dish and refrigerate for one hour.
• Serve with variety of crackers.

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.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SMOKED SALMON DIP

Steps:

• Combine all ingredients.
• Serve with crackers.

SMOKED SALMON SPREAD

Steps:

• In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.

SMOKED NORWEGIAN SALMON DIP

Steps:

• Mix all of the ingredients together in a large bowl. Using a hand mixer, blend with on and off pulses until the mixture is workable, then blend on low speed until the mixture is smooth and well mixed. Cover and chill until ready to use. Serve chilled or at room temperature.

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.