Prep 10 mins
Cook 0 mins
An elegant dip to make for a special occasion.
- 8 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 1 tablespoon fresh lemon juice (or to taste)
- 5 ounces smoked salmon, chopped fine
- 1 1⁄2 tablespoons minced fresh chives
- 1 tablespoon minced fresh dill
- white pepper
- 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.
great dip, just need to add some horseradish...really finishes it off
Great recipe! As with most recipes I use, I tweaked it a bit to get that taste that I was looking for. I used half cream cheese, half neufchatel cheese (lower in fat) and reduced fat sour cream. I substituted minced green onions for the chives. I only had a 4 oz smoked salmon fillet so when I added it and things didn't look salmon-y enough, I added a 5 oz can of salmon. Finally, I used a few generous dashes of Nature's Seasoning and Chipotle Tabasco to give it a bit more depth and kick. The chipotle hot sauce really enhanced the smokiness while giving a mild spicy undertone without any fire.
I cannot express how fantastic it turned out. It was nicely smokey and salmon-y without being overwhelming and it was creamy without tasting too rich or fatty. It is kind of amazing how delicious it tasted immediately after whipping it up -- usually dips taste sort of bland until you let them sit for a while, but this one was incredible right from the get go. I don't think anyone would have been able to tell half the salmon was from a can! I cannot wait to see how much better it tastes tomorrow!
We really enjoyed this dip. I used the low fat version of the sour cream and cream cheese ingredients. I also used twice the amount of smoked salmon (removed the silver skin), blended all ingredients, then added the chives, and finally the smoked salmon. I pulsed the dip until the fish was in small bits about the size of green peas. The texture was good and the pieces were just big enough to get a small bite of the smoked salmon. Made it the night before and kept it in a vacuum sealed container. The flavors developed nicely overnight. Also, the dip was great on a toasted bagel the day after the party.