July 9, 2011

Smoked Salmon and Cream Cheese Dip

by Nate Rafn

Crackers and dip make a great snack. A good dip can be enjoyed while watching sports, or as an appetizer before dinner.

One of my favorite ingredients for dip is smoked salmon. The supple, flaky texture of smoked salmon mixes beautifully with cream cheese and mayonnaise, while the smokey flavor is toned-down by the addition of other ingredients. Smoked salmon also pairs well with a variety of herbs and spices. Salmon is especially good with dill, thyme, fennel fronds, chives, and onion flowers. Complimentary spices include cayenne pepper, paprika, and fennel seed.

The recipe that follows makes a thick, yet creamy dip. We prefer serving it with Wheat Thins and a selection of vegetables, such as sliced cucumber or celery. You could also spread the dip on Club Crackers, Saltines, or slices of baguette.

Smoked Salmon and Cream Cheese Dip - makes about 3 cups

16 ounces cream cheese, softened (preferably Organic Valley or Nancy's)
3/4 cup homemade mayonnaise
1 tsp. prepared mustard
1/2 lb. smoked salmon, skin and bones removed
1/2 tsp. salt
1/2 tsp. chives, finely chopped
1/4 tsp. dill, finely chopped
1/8 tsp. ground cayenne pepper
Wheat Thins or other crackers for dipping

In a large mixing bowl, combine cream cheese, mayonnaise, and mustard. Mix thoroughly with a sturdy wooden spoon until creamy and uniform.

Chop the smoked salmon into course pieces. Add the salmon and remaining ingredients to the cream cheese mixture. Continue stirring until the salmon is flaked apart and evenly distributed.

Chill before serving. The dip can be stored in the refrigerator for 2 weeks.

Photo by Andrea Ikeda, Midori Photography.

Related Links

Homemade Mayonnaise Recipe

Sharp Cheddar and Cream Cheese Dip

Coho Salmon at Fitts Seafoods

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