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Smoked Salmon Dip

Ingredients

  • 8 ounces smoked salmon
  • 8 ounces cream cheese, room temperature
  • 3 tablespoons prepared horseradish
  • 1/4 cup sour cream
  • 1 shallot, chopped
  • juice of 1 lemon juice
  • capers, to top

Instructions

  • Place all ingredients into a food processor (except the capers) and puree until smooth. Place into the fridge and chill for at least 3 hours before serving.
  • Serve topped with capers and with toasted crusty bread.

Notes

This dip is cream cheese forward. If you prefer a more smoked salmon flavor, reduce the cream cheese to 6 ounces. The flavor of this dip will develop the longer it stays in the fridge. Letting it marinade for 24 hours will yield the best flavor.