I don’t know what it is about winter and salmon but it seems like every cold season I start to crave that flavor of fresh Alaskan Sockeye in parchment with dill and butter or those great smoked Norwegian salmon pieces on toast, with dill, of course. But this winter, I decided to try testing a dip to make for some upcoming parties. I just happen to be watching endless episodes of Barefoot Contessa when I saw Ina Garten making a smoked salmon dip that looked delicious, although I had few tweaks in mind when trying it on my own. I had never really watched Ina cook on her show before, but now I know why everyone loves her!
You only need a few ingredients to make the dip- and you may already have them on hand. Be sure to use fresh dill rather than dried- it makes a huge difference.
You’ll need sour cream, cream cheese, salt, black pepper, smoked salmon and cucumber. I also would add a bit of heavy whipping cream or half and half- just about 1-2 tablespoons- if you want the dip to be slightly thinner.
I just happen to spot these:
the new Baked Lentil crackers by Saffron Road at one of my local Whole Foods Markets and have to say that I was really, really impressed. Not only are they baked instead of fried, but they come in great flavor varieties: Moroccan BBQ
Cucumber Dill (which goes fabulously with this dip)
They can also hold up to a thick dip like this one, so they’re really nice scoops. I’d say that’s perfect for the upcoming Super Bowl parties many people are planning and who wants chips that crack and break- it’s annoying.
Everything gets mixed up pretty easily. If you have one, use a stand mixer to combine the cream cheese and sour cream then gently fold in the salmon and dill and spices. Add the heavy cream and use a wire whisk to incorporate, if you’re adding this. I like to add diced cucumber (without any seeds) for added crunch and texture, but it’s optional.
Whether you’re serving a crowd or just want to have a snack at home with family, this is definitely a crowd pleaser, even for people who think they wouldn’t like salmon…
- 8 ounces cream cheese
- 1/2 cup sour cream
- Juice of one large lemon
- 1/3 cup freshly chopped dill
- Sea salt, to taste (about 1/8 teaspoon)
- Freshly ground black pepper, to taste (about 1/8 teaspoon)
- 4 ounces smoked salmon (preferably wild Alaskan or Norwegian)
- 1/3 cup diced cucumber
- 2 tablespoons heavy whipping cream (optional)
- If you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not, an electric beater works fine.
- Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumber with a spoon or spatula
- Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.
- Refrigerate until serving. Keeps fresh for about 3 days in the fridge.