If you love a good salmon dip, this is an extremely simple recipe to whip up! Odds are you already have the ingredients, and if not, they’re easy to pick up at your favourite local grocer. My favourite thing about salmon dip is that it feels like a fancy treat whether you’re serving it for girls night, or when you’re eating it on your own at your kitchen counter while scrolling social media. I could eat salmon dip any day of the week, and when I make this recipe I can’t stop haunting it in the fridge until it’s all gone! The key to its addictive flavour is lemon juice, a kick of tabasco, and silky cream cheese. It also works great as a sandwich filling if you’re feeling fancier than tuna!
Serve with crostini, crackers, vegetables, or use as sandwich filling!
- 3 cans sustainably sourced wild pink salmon or 1c. smoked salmon (or a combination of both!)
- 1c. Light/whipped cream cheese (or 1/2c. full fat cream cheese, 1/2c. mayonnaise)
- Juice of 1 lemon
- 1tbsp. lemon zest
- Splash of Tabasco
- Salt, to taste
- Grainy crackers
- Warm baguette
Garnish with dill and a lemon slice
Strain salmon, and fluff with a fork until well minced. Combine all ingredients in a mixing bowl and stir until well blended. Use your food processor for an extra fluffy whip (but it tastes great as is as well!). Refrigerate a minimum of 2 hours, or overnight for best results. Garnish with dill and a lemon wedge, and serve alongside small bites.
I hope you love this dip recipe! Enjoy, friend!
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