Smoked Salmon Dip Recipe (For Your Easter Evening)

by Anne Carter

New Recipe

PREP TIME- 10minutes TOTAL TIME- 10minutes COURSE- Appetizer CUISINE- American SERVINGS- 2 CALORIES- 142 kcal

Smoked Salmon Dip Recipe

– Mixing Bowl – Spatula – Knife – Cutting Board – Grater – Measuring Cup – Sealable Container – Metal blade


– 1 cup cream cheese ((8 ounces)) – 1/4 Cup sour cream – 1/4 Cup mayonnaise – 1 tbsp fresh lemon juice – 2 tbsp capers, drained – 1/4 tsp  Tasbasco


– 2 tbsp fresh chopped dill – 2 tbsp Fresh chopped chives – Salt (to taste) – 4 ounces smoked salmon, roughly chopped


1. Combine cream cheese, sour cream, mayonnaise, fresh lemon juice, drained capers, and Tabasco in a food processor with the metal blade. 2. Pulse until the mixture is well-blended.


3.  Introduce smoked salmon, chopped dill, and chopped chives into the mix. 4. Pulse once more, ensuring to scrape the sides of the bowl, until the salmon is finely chopped.


5. Give it a taste and add salt if needed. About ¼ teaspoon usually does the trick, but it depends on the smoked salmon's saltiness. 6. Your delightful dip is now ready! Serve it as a chip or cracker dip or spread it on bagels.


7. Plan ahead by making this dip a few days before your event. 8. Be mindful that it might firm up in the fridge. To make scooping easy, allow it to sit at room temperature before serving.


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