Cookbook:Smoked Salmon Dip

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Cookbook | Ingredients | Recipes | Seafood

Smoked Salmon Dip

  • Servings: 16
  • Serving size: 1 ounce (28g)
  • Yield: 16 ounces (450g)


Ingredients[edit | edit source]

  • 4 ounces Smoked salmon (110g)
  • 8 ounces low fat Cream cheese (225g)
  • 2 ounces low fat Sour cream (55g)
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Green onion, chopped
  • 2 Tbsp. Basil, chopped
  • 2 Tbsp. Parsley, chopped
  • 1 Tbsp. Black pepper

Procedure[edit | edit source]

  1. In medium-sized bowl, crumble salmon; add cream cheese, sour cream, lemon juice, and pepper.
  2. Mix until well incorporated or creamy.
  3. Chop basil, parsley, and add to bowl and mix in.
  4. Serve and enjoy.


Notes, tips, and variations[edit | edit source]

Whipped cream cheese is much easier to mix. Add a pinch of paprika/cayenne for added heat.