Ingredients
– 200 g smoked salmon or trout
– 200 g full-fat cream cheese
– 1/4 cup sour cream (can be substituted with Greek yogurt for a lighter version)
– 1/4 cup mayonnaise (preferably whole egg)
– 1/4 cup fresh dill, roughly chopped
– 1/2 garlic clove, minced
– 1 1/2 teaspoons lemon zest (from 1 lemon)
– 1 to 2 tablespoons lemon juice
– Pinch of salt and pepper
Instructions
1-Place all ingredients in a food processor, starting with 1 tablespoon lemon juice and a small pinch of salt.
2-Blend until fairly smooth, about 10 seconds on high, scraping sides as needed.
3-Taste and adjust lemon juice and salt as desired, then blend briefly again to mix everything well.
4-Transfer to a bowl and garnish with lemon slices and extra dill if preferred for a nice touch.
5-Serve at room temperature with breadsticks, crackers, melba toasts, or mini crostinis to enjoy its full flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🐟 Use real smoked salmon for authentic and intense flavor, as some store-bought versions can be sour and mild
🌡️ After refrigeration, the dip firms up; to serve, bring to room temperature and stir for a scoopable texture
⏰ The dip can be prepared the day before to allow flavors to meld and develop even better taste
- Prep Time: 5 minutes
- Category: Appetizer
- Method: No-Cook/Blending
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 55 grams
- Calories: 145
- Sugar: 1g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 2g
- Fiber: 0.2g
- Protein: 7g
- Cholesterol: 35mg