Smoked Salmon Dip
Whip up a simple appetizer for all of your parties that tastes decadent but is easy to make with this smoked salmon dip.
Servings: 8 servings
Ingredients
- 1 cup Greek Yogurt plain
- 6 oz Cream Cheese reduced fat at room temperature
- 2 tsp Spicy Brown Mustard
- 1 tbsp Lemon Juice
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper
- 4 dashes Hot Sauce or to your preference plus more for topping
- 8 oz Smoked Salmon hot smoked salmon is best, flaked into small pieces
- 2 tbsp Dill finely chopped plus more for topping
Instructions
- In a medium mixing bowl, use a hand mixer to beat together the yogurt and cream cheese until smooth.
- Next beat in the mustard, lemon juice, garlic powder, black pepper and hot sauce.
- Stir the flaked salmon and dill by hand. Taste the dip and adjust seasonings as needed.
- Transfer to a serving bowl then top with more dill and hot sauce. Serve with freshly sliced vegetables, crackers and pita chips.
Video
Notes
- Use softened cream cheese that’s been at room temperature for at least 30 minutes, so it is easier to blend into the dip.
- Room-temp salmon flakes best. Let it sit out briefly before breaking it apart for the best texture.
- Use a blender instead of a hand mixer to blend the smoked salmon spread into a creamy, not chunky texture.
- Refrigerate leftover dip in an airtight container for 2-3 days.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 316mg | Potassium: 85mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.3mg