Smoked Salmon Dip

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