Smoked Salmon Dip With Cream Cheese and Dill
This Smoked Salmon Cream Cheese Dip is made with creamy cream cheese, capers, shallots, fresh dill, Worcestershire, lemon, and smoked salmon for a crowd-pleasing appetizer that's not too fishy. It only takes 15 minutes to prep and is great served with crackers, baguette slices, cucumber, or anything else you like.
Ingredients
- 8 ounces cream cheese (room temp)
- 1 shallot (finely chopped, about 2 tablespoons)
- 1 tablespoons capers (chopped)
- ½ lemon (zest and juice)
- 1 tablespoon dill (chopped)
- ½ teaspoon Worcestershire sauce
- Salt and pepper to taste
- 8 ounces smoked salmon
Instructions
- Add cream cheese, chopped shallot, capers and dill to the bowl of a food processor. Add the zest of ½ a lemon and the juice from ½ a lemon. Process until well combined.
- Add worcestershire sauce, taste and adjust as needed. Add salt and pepper to taste.
- Finely chop the salmon and stir into the cream cheese mixture. Refrigerate until ready to serve.
Barbara's Notes + Tips
- Start with softened cream cheese to help blend everything together.
- You can use cooked salmon instead of smoked if you prefer.
Nutrition
Calories: 137kcal | Carbohydrates: 3g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 344mg | Potassium: 111mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 0.4mg
