Warm 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.

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.

WARM SALMON DIP

Steps:

• Combine salmon and cream cheese in microwaveable bowl.
• Microwave on HIGH 1-1/2 min. or until cream cheese is completely melted and dip is heated through, stirring every 30 sec.

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

SALMON DIP WITH CREAM CHEESE

Steps:

• In a bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers and vegetables.

HOT SALMON DIP

Steps:

• Combine the cream cheese and mayonnaise.
• Mix in the horseradish, dill weed and Worcestershire sauce.
• Stir in the salmon, bell pepper and green onion.
• Place the mixture in 8-inch or 9-inch pie plate.
• Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
• Note: This dip could easily be made and served in the crock pot.

EASY SALMON DIP

Steps:

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

WARM SALMON DIP - 2 INGREDIENTS!

Steps:

• Mix cream cheese, salmon, and if desired, Tabasco sauce in a medium bowl.
• Microwave for 1 minute and 30 seconds, stirring every thirty seconds.
• Serve with chips or crackers (I like Wheat Thins).

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.