Smoked Salmon Dill Spread (Print Version)
# Ingredients:
→ Dip Ingredients
01 -
8 oz cream cheese, softened, or dairy-free cream cheese
02 -
5 oz plain yogurt, or dairy-free yogurt
03 -
1 Tbsp lemon juice
04 -
1 tsp lemon zest
05 -
2 Tbsp dill, finely chopped
06 -
¼ tsp salt
07 -
4 oz wild smoked salmon, roughly chopped
08 -
1 Tbsp chives, finely chopped, or green onions
09 -
⅛ tsp paprika
# Instructions:
01 -
Add cream cheese, yogurt, lemon juice, and lemon zest to the bowl of a large food processor. Process for 20-30 seconds, scraping down the sides halfway through.
02 -
Add dill, salt, smoked salmon, chives, and paprika. Pulse 5-10 times, or until ingredients are well incorporated.
03 -
Serve immediately or refrigerate smoked salmon dip until ready to serve. Sprinkle with additional chives and serve with crackers, celery, or carrots.
# Notes:
01 -
You can use dairy-free cream cheese and yogurt as alternatives to make this recipe dairy-free. Brands such as Daiya and Kite Hill are good options.
02 -
Salmon dip will last for up to two weeks in an airtight container in the refrigerator. If cold smoked salmon is used, the dip will last up to 3 days.
03 -
To freeze, place the dip in an airtight container and store for up to 3 months. Thaw in the refrigerator for a day or two before serving, and stir if separation occurs.