Found yet another great party dip on tastespotting. Yes, I fell off the vegetarian band wagon again, but when serving my carnivore guests, need to give them something they will happily dive into. This was a huge hit!
For the Fourth of July weekend, I just HAD to make something small and different in addition to what I was fixing for dinner. This was the perfect added touch to an otherwise delicious typical meal. I was putting in the hours on other projects, so I didn’t have the time to spend in the kitchen like I would normally for my guests. This dip did not disappoint and was Too EEEEasy for words. Literally a 5 minute whisk together.
I didn’t need as much so I cut the recipe in half. Also, I recommend you make this a day ahead of when you will need it. The Capers and the dill and lemon juice need to marinate and it’s better (if that’s possible) the next day!
Salmon Cream Cheese Dip
makes about 3 cups
2 cups torn up salmon
12 oz (or 1 1/2 cups) cream cheese
1 tsp liquid smoke
1 tsp minced onion (I used a microplane grater)
1 tsp lemon juice
salt and pepper to taste (I used 1/2 tsp kosher salt and 8 turns of pepper grinder)
I added 3 T capers
1 teaspoon fresh dill
Mix everything together really well. Yes that’s it! I used a stand mixer for speed, but you can mix it by hand too. Store in the refrigerator and serve hot or cold.
And can I just say……I do love that liquid smoke, but I just can’t fathom that is it even remotely good for you. NO matter what the experts say………I don’t keep it in my cupboard. Just a personal opinion. Use smoked salmon for a great substitute and you can even use a high-end Alaskan canned salmon if you don’t have enough leftovers. ;-)
Wore my Napa Apron, put on some Louis Armstrong and Nat King Cole ……….and had a Lovely meal! Oh and yes, it isn’t quite as pretty in pictures as it tastes in your stomach!!!