Hot Smoked Sockeye Salmon Dip

Recipe by

Chelsey Hartzell

Number of Servings:

12

Total Time:

15 min.

Active Time:

15 min.

Inactive Time:

n/a

Ingredients

6 oz smoked salmon
8 ounces cream cheese
1/2 cup sour cream
1 tbsp lemon juice
1 tbsp fresh dill (finely chopped)
1 tbsp extra hot horseradish
1 tsp kosher salt
1 tsp black pepper
1 tsp minced garlic
1tsp red pepper flakes (optional)

Tip:

Tip: Make a day ahead of time and allow to chill in the fridge for 12-24 hours to let the flavors marinate together and intensify!

Instructions

To prepare:
Let cream cheese soften to room temperate. Pull apart salmon into small pieces.
Take your minced garlic and press firmly with the back of a spoon to mash it. (You can also cover it with a small piece of plastic wrap and use something heavy to break down the garlic.)
In a large mixing bowl, combine sour cream, cream cheese, horseradish, garlic, and lemon juice.
Season with salt, pepper, and dill. Add red pepper flakes to taste. Mix in salmon.

Assembly:
Serve dip with your favorite vegetables, toast, or spread over bagels!

Click an image to enlarge