Smoked Salmon Dip Recipe
Total Time
5 mins
Prep Time
5 mins
Rating
5 out of 5 stars
(38)
Ingredients
10 servings
- 8 oz cream cheese, room temperature
- 1/2 cup sour cream, 4 oz
- 1/2 Tbsp freshly squeezed lemon juice
- 1/4 tsp salt or to taste
- 1/2 tsp Tabasco hot sauce, or to taste
- 4 oz smoked salmon, (about 1 cup chopped)**see note
- 1 Tbsp Chives, chopped plus more for garnish
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Preparation
Step 1
In the bowl of a food processor, add 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 Tbsp lemon juice, 1/4 tsp salt, and 1/2 tsp Tabasco sauce. Pulse until well blended.
Step 2
Once evenly blended, add 4 oz chopped salmon and 1 Tbsp chives to the food processor and pulse a few times just to combine. Taste, and add more salt or pepper if desired. Then refrigerate until ready to serve.
Step 3
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Chef's notes
Makes 2 cups of Dip
Price may vary by your location and market value.
**Note:
Lox (as pictured) or hot-smoked salmon flakes work in this recipe. Look for cold-smoked, wild-caught salmon that isn’t pre-seasoned.
