Smoked Salmon Dip
A deliciously creamy Smoked Salmon Dip made with zesty lemon, capers, fresh dill and chives! The perfect party food dip.. ready in just minutes!
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Servings: 16 serves
Calories: 90kcal
Cost: $5
Equipment
- Food processor or Thermomix
Ingredients
- 200 g cream cheese softened to room temp
- ¼ cup (55g) mayonnaise whole egg mayo
- ¼ cup (55g) sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest finely grated
- 2 tbsp (30g) baby capers drained
- 180 g smoked salmon roughly chopped
- 2 tablespoon fresh dill
- 2 tbsp fresh chives chopped
Instructions
- Place all of the ingredients into a food processor or Thermomix.Mix on high until smooth and combined.If using a Thermomix: Mix for 10 seconds, Speed 5. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Serve with vegetable sticks or crackers.
Notes
RECIPE NOTES & TIPS:
- Always soften cream cheese to room temperature to blend easier.
- For a chunkier texture - finely chop the smoked salmon and stir through the blended ingredients.
- Don’t skip the lemon zest – it makes the flavours pop.
- Make ahead – prepare up to 24 hours in advance and keep covered in the fridge.
- Storage – refrigerate leftovers in an airtight container for 2 days.
- Freezing – not recommended (the texture splits on thawing).
- Serving tip – let it sit at room temp 20 mins before serving to let the flavours develop more and spread easier.
- Leftovers hack – stir through hot pasta, spread on bagels, or dollop over baked potatoes.
Nutrition
Calories: 90kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 152mg | Potassium: 44mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.1mg
