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!
Easy to make. I also grated lemon peel to add a bit color in the dip. I didn't have chives or dill so I substituted with chopped onion and green onion. Black pepper is used. Turned out still good.
This is the best salmon dip I have ever had. I think it is because it used smoked salmon, not the salmon that comes in a can. Quick and easy to do. Thanks for sharing.
This is my new salmon dip recipe! Very much the best salmon dip I've ever had. With summer coming on, I'll be making this a lot. We love salmon, especially smoked salmon, so for us this truly was a dip made in heaven. And SO very quick and easy to make. I used fat reduced cream and cream cheese, which I've always found makes no appreciable difference to flavour. The only change I made was to use rather more than the specified amount of dill, and to use several grindings of black pepper instead of white, which I've never actually had in my pantry! Made for the Chef Alphabet Soup Tag game. Thanks evelyn!
Russ just made this using our own home smoked fish. He used finely sliced green onion in place of the chives. It's excellent thank you Evelyn.
My sister sent us a 20 oz. smoked salmom for Christmas. This was one of the recipes we tried. Outstanding! Easy to make. We served it with buter crackers.
Pretty dang easy to make and ended up tasting really lush. Great for making a bit of an expensive item, such as smoked salmon, go a long way at a party.
I've made this twice for family gatherings. It's been a hit! I use light sour cream and light cream cheese. I've used fresh chives and the other time dry chives and both have tasted delicious. Definitely a keeper! Thanks!