SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
IRRESISTIBLE SMOKED SALMON DIP
This is a savory treat, and as a bonus it's low carb. This dip goes great with Mary's Gone Crackers®. You can also dip celery or pork rinds, or freeze scoops of it for a savory fat bomb.
Provided by Carol Castellucci Miller
Categories Seafood Fish Salmon Smoked
Time 10m
Yield 32
Number Of Ingredients 8
Steps:
- Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.
Nutrition Facts : Calories 51 calories, Carbohydrate 0.3 g, Cholesterol 15.6 mg, Fat 5.1 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 56.8 mg
SMOKED SALMON SPREAD
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SMOKED SALMON DIP
Provided by Molly O'Neill
Categories easy, quick, condiments, dips and spreads
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Combine the smoked salmon and cheese in a blender or food processor. Puree until smooth. Season with salt and pepper. Fold in the horseradish and dill. Serve with crackers.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 2 grams
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LOW CARB SMOKED SALMON DIP - STEP AWAY FROM THE CARBS
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- Cut the smoked salmon into rough slices, reserving some for garnish if desired. Add them to a food processor, together with cream cheese and lemon juice. Process until smooth.
- In a stand mixer, whisk some heavy cream until stiff peaks have formed. Add the salmon mixture and stir carefully to combine.
- Test for seasoning and add salt and black pepper if necessary. Transfer the dip into a serving bowl, and garnish with the reserved strips of smoked salmon.
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5/5 (3)Total Time 10 minsCategory Appetizer, SnackCalories 75 per serving
- Whip Cream Cheese: Add the cream cheese to the bowl of a food processor. Process, until the cream cheese is completely softened and airy, about 5 seconds. Add the yogurt, mayonnaise, Dijon, paprika and lemon juice. Process until smooth and combined, stopping to scrape down the sides of the bowl as necessary. (Note: If you don’t have a food processor you can use a stand mixer fitted with paddle attachment or a hand-held blender on LOW)
- Add the smoked salmon, dill and lemon zest. Pulse, scraping the sides of the bowl as necessary, until the mixture is JUST combined, about 10-14 pulses.
- Add wild salmon + chives: Add the steamed (or leftover or canned) salmon pieces and the chives to the food processor. Pulse until just mixed, but don’t over-process – you want generous chunks of steamed salmon mixed in the creamy dip!
- Chill (recommended for best taste): Transfer the dip to a bowl and cover with plastic wrap. Chill for at least 1 hour. (Note: Dip will get thicker as it sits in the refrigerator.)
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- Put all the ingredients in a bowl and mix well. Use a plastic spatula to break the salmon down into the cream cheese mixture.
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