Smoked Salmon Dip
This creamy, easy hot smoked salmon dip is a go-to appetizer recipe your guests will love. Healthy recipe without mayo or sour cream!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 8 servings
Ingredients
- 1 cup plain, full-fat Greek yogurt
- 6 ounces reduced fat cream cheese (Neufchatel) at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons spicy brown mustard
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper plus additional for serving
- 4 to 8 dashes hot sauce optional
- 8 ounces hot-smoked salmon flaked into small pieces*
- 2 tablespoons finely chopped fresh dill plus additional for serving
- Crackers or pita chips for serving
- Thinly sliced fresh vegetables for serving
Instructions
- In a mixing bowl, beat together the Greek yogurt and cream cheese until smooth and creamy.
- Beat in the lemon juice, mustard, garlic powder, black pepper, and hot sauce.
- With a spoon, stir in the salmon and dill. Taste and adjust the seasoning as desired (depending upon the saltiness of your fish, you may need to add some kosher salt).
- Scoop into a serving bowl. Serve sprinkled with additional dill and black pepper to taste. Enjoy!
Notes
- *INGREDIENT NOTE: Hot smoked salmon will be thick and flake easily, just like a salmon filet. Lox-style (cold smoked) salmon can be used if you mince it very finely, but I prefer the texture and flavor of hot smoked for this recipe.
- TO STORE: 3 to 4 days is how long smoked salmon dip will last in the fridge. Refrigerate it in an airtight storage container.
- TO FREEZE: In my opinion, you cannot freeze salmon dip. I think the texture will be off once the dip has thawed.
Nutrition
Serving: 1(of 8)Calories: 93kcalCarbohydrates: 3gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgPotassium: 145mgFiber: 1gSugar: 2gVitamin A: 152IUVitamin C: 1mgCalcium: 64mgIron: 1mg
