I found this recipe on Foodnetwork.com and fell in love with it. I am a huge fan of smoked salmon (or salmon in general), and I’m always up for trying out new recipes.
– 8 ounces cream cheese, at room temperature
– 1/2 cup sour cream
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon minced fresh dill (I used dried)
– 1 teaspoon prepared horseradish, drained
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 pound (4 ounces) smoked salmon, minced
A few changes: I also some of the reviews that people had written, and almost everyone recommended to double the amount of salmon so that the cream cheese/sour cream taste wasn’t so overwhelming – so I did. I also added extra pepper, dill, lemon, and horseradish (I used almost 1.5 tablespoons), since these are flavors that I really enjoy. I think that really improved it. I still thought it tastes too creamy when I was done with it, but after leaving it in the fridge overnight it was absolutely delicious! Definitely make this the day before serving it!
I don’t have a food processor, so I mixed it all by hand. If you shop at Kroger I would recommend buying the store packed smoked salmon. It is delicious and much, much cheaper. The brand names were $6 for 4 ounces while this was $4 for about 11 ounces! I simply pulled the salmon apart by hand.
After leaving it in the fridge overnight, the dip has become a bit more pink, and the delicious salmon taste has spread to the rest of the mix. Some people said they liked it better without the sour cream, though.
I eat my salmon dip with only a little bit of cracker, hehe. Also, if you want to omit the crackers for a low-carb meal, use thick slices of cucumber instead. I haven’t tried it, but it sounds really good.