Smoked salmon combined with the classic flavors of cream cheese, capers, lemon, red onion and create a light and fluffy dip full of fresh flavors.
This smoked salmon dip was created when I really wanted smoked salmon, cream cheese and capers on a toasted baguette, but I didn’t want the hassle of putting it all together. I was looking for something more along the lines of ‘dip-and-go’, rather than ‘build your own’. I also didn’t have gluten free baguettes or the time to make a fresh one from scratch.
Let me tell you, there was not a drop of this dip left! It was rapidly consumed and I wondered if anyone had room left for dinner. It’s the kind of good that you can’t stop eating. Filled with fresh herbs, non-fat Greek yogurt, and low-fat cream cheese (bonus you can now purchase non-fat high protein Greek cream cheese too!) it’s not terribly bad for you either.
Step-By-Step
This is a pretty simple dip to make, even if you don’t own a food processor.
Alternatives to using a food processor:
- purchase already whipped cream cheese
- use an electric hand mixer
- use a stand mixer with a whisk attachment
Begin by mixing your cream cheese with milk. This whips the cream cheese, making it light and fluffy.
Next, add the Greek yogurt, lemon juice, salt and pepper. Pulse your food processor until combined. Add the fresh dill, red onion, and capers and pulse only a few times. You don’t want it completely ground it, but rather left in small chunks.
Transfer this mixture to a dish where you can gently fold in the smoked salmon. I prefer leaving chunks of the salmon, so be careful not to overmix if you want the same.
What to serve smoked salmon dip with
In the picture below, the smoked salmon dip was served with Late July’s Sea Salt Multigrain Tortilla chips. You can use any other type of gluten free tortilla chip, gluten free crackers, or sliced vegetables.
What kind of smoked salmon to use
For this dip, about ½ lb. of purchased smoked salmon was used. I then used a fork to flake the salmon into smaller chunks which were gently folded in to the dip.
You can find smoked salmon at your grocery store in the meat and seafood cold section. Double check your ingredients to make sure no gluten was added. Choose a basic salmon flavor, nothing fancy since you’ll be adding the flavors you want.
Can I substitute dried dill for fresh dill?
While fresh herbs are most flavorful when fresh, you can certainly substitute dried dill. Add in 1 extra tablespoon of dried dill to compensate for the flavor.
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Smoked Salmon Dip
Ingredients
- 8 oz. cream cheese (room temperature)
- 2 Tbs milk
- 5.3 oz. Greek non-fat plain yogurt (from 1 ind. cup)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 Tbs lemon juice
- ¼ cup finely diced red onion
- 2 Tbs capers
- 2 Tbs chopped dill
- ½ lb. smoked salmon, flaked
Instructions
- In a food processor, combine cream cheese and milk and pulse until the cream cheese is whipped light and fluffy (approx. 30 sec. to 1 minute).
- (Purchased whipped cream cheese option: if your cream cheese is already whipped, you can mix everything in a bowl instead of a food processor. Make sure your onion and dill are finely chopped)
- Add Greek yogurt, salt, pepper, lemon juice, dill, capers and red onion. Pulse until just combined. You want the capers and red onion in small chunks, but not completely pulverized. (Option: reserve a little bit of dill, red onion and capers to garnish your final bowl)
- Transfer this mixture to a bowl and gently fold in the flaked smoked salmon until just combined.
- Feel free to garnish the top with capers, dill and red onion. Cover and refrigerate until chilled (at least 1 hour). Serve cold with tortilla chips, crackers or vegetables.
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