On holidays like Christmas and Thanksgiving, my family usually eats dinner in the afternoon. This gives us plenty of time to digest so we can have coffee and dessert in the evening. We usually serve some type of dip before dinner while we are all catching up and socializing. This smoked salmon dip is my choice for this year’s Christmas feast.
It’s very easy to make, especially if you have a food processor. I put the smoked salmon in the food processor for a just a few seconds, and it minces it finely. You can also do this by hand with a knife or even two forks if you prefer.
For this recipe, I like to use reduced fat cream cheese and sour cream. I can’t tell the difference in flavor or texture over the full-fat versions, so why not.
I’m really into cooking with scallions right now. I’ve been putting them in everything. I added a chopped scallion to this mix. I saved the dark green part to sprinkle on as a garnish. You could substitute dill or any other herb that you feel goes well with smoked salmon.
This dip can be served right away, but it tasted even better when I kept it in the refrigerator overnight. The flavor of the smoked salmon strengthens and all of the flavors have time to meld together.
I also enjoyed this smoked salmon dip spread on a toasted everything bagel. It makes a lovely filling for tea sandwiches too.
Smoked Salmon Dip
- 8 ounces reduced fat cream cheese
- 1/2 cup reduced fat sour cream
- 1 tbsp lemon juice
- 4 ounces smoked salmon minced
- 1 scallion chopped
- 1/4 tsp black pepper
- 1/4 tsp salt
- In a mixing bowl, soften the cream cheese with a hand mixer.
- Add sour cream and lemon juice, and continue to blend.
- Add scallion and black pepper and salt, and continue to blend.
- Add smoked salmon and fold in by hand.