Description
This creamy and flavorful Smoked Salmon Dip is a quick and easy appetizer perfect for gatherings or snacking. Combining smooth cream cheese and sour cream with smoky salmon, a hint of citrus, and a touch of heat, this dip is delicious served with crackers, bagels, or fresh vegetables.
Ingredients
Primary Ingredients
- 8 oz cream cheese (room temperature)
- 1/2 cup sour cream (4 oz)
- 1/2 Tbsp freshly squeezed lemon juice
- 1/4 tsp salt (or to taste)
- 1/2 tsp Tabasco hot sauce (or to taste)
- 4 oz smoked salmon (about 1 cup chopped)
- 1 Tbsp chives (chopped, plus more for garnish)
Instructions
- Prepare the base mixture: In the bowl of a food processor, combine 8 oz softened cream cheese, 1/2 cup sour cream, 1/2 tablespoon freshly squeezed lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon Tabasco hot sauce. Pulse several times until all ingredients are well blended and smooth.
- Add smoked salmon and chives: Add 4 oz chopped smoked salmon and 1 tablespoon chopped chives to the food processor. Pulse a few times just to combine the salmon evenly without over-processing, preserving some texture.
- Adjust seasoning and chill: Taste the dip and add more salt or pepper if needed. Transfer to a serving bowl or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dip to firm up.
Notes
- For best texture, use cream cheese softened to room temperature before blending.
- Adjust Tabasco hot sauce according to your preferred level of spiciness.
- This dip pairs well with crackers, bagel chips, cucumber slices, or fresh veggies.
- Store any leftovers tightly covered in the refrigerator for up to 3 days.
