Smoked Salmon Dip
"Easy to make dip from Rachael Ray that is quick and delicious and tends to disappear quickly when served."
photo by Baby Kato
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 226.79 g cream cheese, softened
- 29.57 ml heavy cream
- 59.16 ml chives, finely chopped
- 226.79 g smoked salmon or 226.79 g lox, diced
- 4.92 ml lemon zest
- black pepper, to taste
- 118.29 ml sour cream
directions
- 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.
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Reviews
-
Thank you so much for sharing this great snack by Rachel Ray. I loved it. Quick and easy to make, great flavor and textures. Simply a wonderful lunch treat, which I served with sesame bagel chips and multi-grained crackers. I will definitely make this again and again. Made for Herb of the Month - Chives :)
RECIPE SUBMITTED BY
NannyMarvel
Templeton, 43
<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>
