Easy Salmon, Dill and Cream Cheese Spread

READY IN: 6hrs
Recipe by Kittencalrecipezazz

Serve this wonderful spread on top of Ritz crackers, I serve this on small oven-baked crispy crostini, that has been brushed with garlic butter before baking....the crostini can be baked even a day ahead, you can even use small dried bagel rounds. This makes approximately 2 cups, but you can easily double the recipe to serve a big crowd. Plan ahead the mixture has to chill for a minimum of 6 hours or up to 24 hours before serving. If you have any leftover spread, it will freeze well.

Top Review by Not Martha

I made this and omitted the smoked salmon.....delish! I will make this again!

Ingredients Nutrition

  • 6 -7 ounces cooked flaked salmon, about 1 1/2 cups (you can use canned well-drained or leftover poached or baked salmon)
  • 4 ounces cream cheese, package (half an 8-ounce)
  • 1 tablespoon lemon juice
  • 1 tablespoon white horseradish
  • 4 ounces smoked salmon
  • 2 tablespoons chopped fresh dill (or use 1/2 teaspooon dried, or to taste)
  • salt and pepper

Directions

  1. In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
  2. Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
  3. Season with salt and pepper to taste.
  4. Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
  5. Delicious!

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