Local Smoked Salmon Dip Recipe
Creamy smoked salmon dip, dill pickles, everything crackers
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Ingredients
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Dip
Garnish
To Serve
Method
Dip
Prepare cream base
In a medium mixing bowl, add the softened cream cheese. Use a rubber spatula or electric mixer on low speed to smooth the cream cheese until there are no lumps. Add the sour cream, mayonnaise, lemon juice and Dijon mustard. Mix until fully combined and silky, about 30–45 seconds by mixer or 1–2 minutes by hand.
Add flavorings
Fold in the chopped smoked salmon, finely chopped fresh dill, finely diced dill pickles, chopped capers and sliced green onion. Stir gently until evenly distributed. Taste and season with salt and freshly ground black pepper. Adjust lemon juice or dill to taste.
Chill and marry flavors
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably 1–2 hours, to let flavors meld. If time allows, refrigerate up to 4 hours. Before serving, give the dip a gentle stir and adjust seasoning if needed.
Garnish
Transfer the chilled dip to a serving bowl. Arrange thin smoked salmon slices on top. Sprinkle a few extra chopped dill or place dill sprigs for presentation. Place lemon wedges on the side so guests can add brightness to their serving.