Warm Salmon Dip
Okay so I’m totally trying something new here. I made this dip for a party my sister was hosting a few months ago and while in my hyper-organized brain I planned to take the usual, professional looking photos I normally strive for, I ran out of time!
Time, yes time. I find there are literally waaaay too many things on the go these days. I. Have. No. Time. To. Do. Most of the things that I need to do.
Being an adult is fun 🙄
So back to the new thing! I took these pics with my cellphone.
Please let me know what you think, if I can somehow salvage cellphone shots, that’ll make my blogging life so much easier ☺️
Warm Salmon Dip
- Total Time: 35 minutes
- Yield: 1 1/2 Cups 1x
Description
This is a healthy recipe for a cheesy, bubbly dip that has a strong salmon and dill flavour without being too strong, it’s very reminiscent of a Scandinavian dish (yum!).
Ingredients
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)
1/2 Cup grated old Cheddar
1/4 cup fat free sour cream
Juice of half a lemon
2 tbsp fresh dil
5 dashes Worcester sauce
1/4–1/2 tsp salt (to your taste)
1/2 tsp pepper
Instructions
Preheat your oven to 375.
Combine all the ingredients in a food processor or blender and puree until smooth.
Taste and adjust seasoning.
Transfer to an oven-safe dish and bake for 30 minutes, until the dip is hot and bubbly
Notes
- Use 2 tsp dried dill in place of the fresh (fresh is better though)
- Serve with veggies, crackers or Pumpernickel bread.
- Baking this dip, takes it to the next level but you can totally get away serving this chilled too.
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Starter
- Method: Oven
- Cuisine: Canadian