Smoked Salmon Dip
A cool, creamy dip flavored with tender smoky salmon and crunchy fresh veggies, served in the cutest little fish shape!
Makes about 5 cups of dip, which serves A LOT of people (about 16+)! If you have a smaller group (around 8 or so), you can easily cut it in half.
Makes about 5 cups of dip, which serves A LOT of people (about 16+)! If you have a smaller group (around 8 or so), you can easily cut it in half.
Ingredients
- 1 lb hot smoked salmon
- 8 oz ⅓ less fat garden vegetable cream cheese
- 4 oz jalapeño cream cheese
- 4 stalks celery , chopped
- 8 oz water chestnuts , chopped
- 2 tablespoon fresh lemon juice
- zest of 1 lemon
- 2 tablespoon fresh parsley , chopped
- 1 tablespoon fresh dill , chopped
- 4 green onions , chopped
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon cayenne pepper
- fresh ground black pepper , to taste
- Crackers and/or sliced english cucumbers , for serving
Optional, for garnish
- Roasted red peppers
- Sliced almonds
- Slivered almonds
- Parsley
Instructions
- Add all ingredients (except garnishes) to a large bowl and mix thoroughly.
- If making the fish shape for presentation, scoop dip onto serving platter and shape. Use roasted red peppers for a fin, gills & an eye, sliced almonds for scales, slivered almonds for teeth and to fill in the fin and tail, and parsley for a dorsal fin.
Notes
Adapted from my mom!