Description
A creamy, savory dip made with smoked salmon, perfect for crackers or vegetable sticks.
Ingredients
Scale
- 8 oz (225 g) smoked salmon, flaked
- 8 oz (225 g) cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp prepared horseradish
- 1/4 tsp black pepper
Instructions
- Place the cream cheese, sour cream, and lemon juice in a mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the flaked smoked salmon, dill, chives, horseradish, and black pepper to the bowl.
- Mix on low speed until all ingredients are just combined. Do not overmix.
- Transfer the dip to a serving bowl. Cover and refrigerate for at least one hour before serving.
- Serve chilled with crackers, bagel chips, or fresh vegetables.
Notes
- For a smoother dip, you can pulse all ingredients in a food processor.
- Adjust the amount of horseradish to control the dip’s spiciness.
- This dip can be made up to two days in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 80
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg