Alaska Smoked Salmon Dip

Sitka Sound's Note:

This is the best recipe for smoked salmon dip I've tried. It comes from my dad, an Alaskan commercial fisherman, who makes the best smoked fish around. This dip is creamier than a lot of the pate' style smoked salmon spreads. You won't find your chips and crackers snapping in half as you go in for a dip. The green onions give it a little added texture and the garlic makes it more savory. If you don't have your own smoked salmon, you can always buy some at the supermarket. Just make sure it's wild Alaskan salmon!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 16

• 12 ounces smoked salmon, roughly chopped
• 8 ounces cream cheese, warmed
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon Tabasco sauce
• 2 cloves garlic, finely minced
• 1 bunch green onion, finely chopped

Directions:

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

Reviews

[DeborahSu]

My husband loves this as-is, while I'd like to add a bit of dill. Either way, very nice!

[Kat's Mom]

Delicious! I made this to take to a potluck and it received praise from everyone. Since it was a mixed group, I used half the scallions but the full amount would be good for those that like onions. Next time I will cut the sour cream and mayo back to 3/4 cup each for a denser dip with a stronger salmon flavor and a few less calories.

[Chef #1517554]

This smoked salmon dip is absolutely amazing! We love smoked salmon, and I have tried many different dips and spreads, and this is by far the favorite! Each time I make it I am asked for the recipe by everyone who tastes it!! I usually make it a day ahead, so the flavors have lots of time to blend. Thank you for posting!