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    Smoked Salmon Dip

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    Patio season is around the corner and this Smoked Salmon Dip is perfect for it. It's so quick and easy to make and can even be made a couple of days ahead. Pack it up for your next picnic or outdoor gathering.

    It's creamy with a delicious smoky flavor from the Ducktrap Kendall Brook Cold Smoked Atlantic Salmon. Pairs perfectly with cucumber ribbons, crostini and a glass of rosé.

    I’d love to hear how you like it, so please rate and/or comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    What you'll need:

    • 1 4oz package of Ducktrap Kendall Brook Cold Smoked Atlantic Salmon
    • 1 cup cream cheese, softened
    • ¼ cup sour cream
    • ¼ cup  mayonnaise
    • 1 Tbsp lemon juice, freshly squeezed
    • 2 Tbsp capers, drained
    • ¼ tsp Tasbasco
    • ½ tsp salt, or to taste
    • ½ Tbsp fresh dill, chopped
    • 2 Tbsp fresh chives, chopped

    Equipment:

    • Food processor or blender
    • Spatula
    • Knife
    • Cutting board
    • Measuring spoons and cups
    • Bowl

    Instructions:

    In the bowl of a food processor or blender, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.

    Add the salmon, salt, dill and chives and pulse, scraping the sides of the bowl as necessary. Serve as a dip with cucumber ribbons and crostini

    Note: This dip can be made a couple of days ahead and stored in the refrigerator in an airtight container.

    If you like this recipe, why not try these?

    • Cannoli Dip
    • Garlic Herb Pull-Apart Bread
    • Easy Strawberry Rhubarb Galette
    • Cheesecake Mousse with Blood Orange Curd
    • Chocolate Mousse

    Smoked Salmon Dip

    A delicious creamy, smoky dip made with fresh smoked salmon and herbs.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Servings 8 servings

    Ingredients
      

    • 1 4oz package Ducktrap Kendall Brook Cold Smoked Atlantic Salmon
    • 1 cup cream cheese softened
    • ¼ cup sour cream
    • ¼ cup mayonnaise
    • 1 Tbsp lemon juice freshly squeezed
    • 2 Tbsp  capers drained
    • ¼ tsp  Tasbasco
    • ½ tsp salt or to taste
    • ½ Tbsp  fresh dill chopped
    • 2 Tbsp  fresh chives chopped

    Instructions
     

    • In the bowl of a food processor or blender, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.
    • Add the salmon, salt, dill and chives and pulse, scraping the sides of the bowl asnecessary. Serve as a dip with cucumber ribbons and crostini.

    Notes

    This dip can be made a couple of days ahead and stored in the refrigerator in an airtight container.
    Keyword Dip, Smoked Salmon
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    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

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