Smoked Salmon Dip Alaskan Recipes

SMOKED SALMON DIP

Steps:

• Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
• Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

SMOKED SALMON DIP

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.

ALASKA SMOKED SALMON DIP

Steps:

• Warm cream cheese in the microwave until slightly runny.
• Mix cream cheese with chopped smoked salmon until combined.
• Stir in tobasco, sour cream and mayonnaise until smoothly combined.
• Stir in garlic and green onions.
• Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
• Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!