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 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.
Pretty good dip. Didn't really go over at poker night, but was better the next day. Served with celery and carrot sticks as well as crackers. Probably won't make again, mainly b/c I've discovered that smoked salmon's not really a favorite...Thanks for posting. It's a good recipe, just not really my taste!