Red Meat Allergy Friendly Smoked Salmon Dip with Dill
Total time45 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- 6 oz smoked salmon, roughly torn
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp capers, drained and roughly chopped
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp prepared horseradish
- ¼ tsp black pepper
- salt, to taste
For serving
- crackers or sliced vegetables, for serving (optional)
Instructions
- 1
Add the softened cream cheese and sour cream to a food processor and pulse 4–5 times until smooth and combined.
- 2
Add the smoked salmon, lemon juice, lemon zest, capers, horseradish, and black pepper. Pulse 6–8 times until the salmon is broken down into small flecks and the mixture is cohesive but still has some texture — do not process to a completely smooth paste.
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