Salmon Dip
My sister just hosted a little get together to celebrate a big milestone for her daughter (my beautiful niece). This dish was one of my contributions to the buffet table and not to toot my own horn but, it was good! This dip has a strong salmon and dill flavour without it being too strong, it’s very reminiscent of a Scandinavian dish (yum!).
Makes about 1 ½ Cups
250 g Light Philadelphia Cream Cheese, at room temperature
213 g Can Low-Sodium Wild Red Pacific Sockeye Salmon (take care to remove any visible bones and skin)
1/4 cup fat free sour cream
Juice of half a lemon
2 tbsp capers, drained but not rinsed
2 tbsp fresh dil
5 dashes Worcester sauce
1/4-1/2 tsp salt (to your taste)
1/2 tsp pepper
Combine all ingredients in a food processor or blender and puree until smooth.
Chill for at least one hour before serving.
Taste and adjust seasoning.
Notes:
- Use 2 tsp dried dill in place of the fresh (fresh is better though)
- Serve with veggies, crackers or Pumpernickel bread.
- This would be great on your morning bagel too 🙂
Salmon Dip
Ingredients
- 250 g Light Philadelphia Cream Cheese , at room temperature
- 213 g Can Low-Sodium Wild Red Pacific Sockeye Salmon (take care to remove any visible bones and skin)
- 1/4 cup fat free sour cream
- Juice of half a lemon
- 2 tbsp caper , drained but not rinsed
- 2 tbsp fresh dill
- 5 dashes Worcester sauce
- 1/4 - 1/2 tsp salt (to your taste)
- 1/2 tsp pepper
Instructions
- Combine all ingredients in a food processor or blender and puree until smooth.
- Chill for at least one hour before serving.
- Taste and adjust seasoning.
Recipe Notes
- Use 2 tsp dried dill in place of the fresh (fresh is better though)
- Serve with veggies, crackers or Pumpernickel bread.
- This would be great on your morning bagel too 🙂