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Smoked Salmon Dip with Dill & Capers

Creamy Smoked Salmon Dip with Dill & Capers for Easy Entertaining

This Smoked Salmon Dip with Dill & Capers is a creamy, flavorful appetizer perfect for entertaining.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 ounces cream cheese can use low-fat for a lighter version
  • ½ cup sour cream Greek yogurt is a good alternative
  • 2 tablespoons capers consider extra capers for garnish
  • 2 tablespoons fresh dill substitute with 1 teaspoon dried if fresh is unavailable
  • ¼ cup finely chopped red onion sweet onion or shallots for milder taste
  • ½ unit lemon juice lime juice can be used as a substitute
  • 8 ounces hot-smoked salmon recommended for best results

Equipment

  • Food processor

Method
 

Step-by-Step Instructions
  1. In a food processor, add 8 ounces of cream cheese and ½ cup of sour cream. Blend together on medium speed for about 30 seconds, until smooth and creamy.
  2. Add 2 tablespoons of capers, 2 tablespoons of fresh dill, ¼ cup of finely chopped red onion, and the juice of half a lemon to the mixture. Pulse for another 20-30 seconds until well combined.
  3. Add in 8 ounces of hot-smoked salmon, breaking it into chunks before placing it in the processor. Pulse lightly for about 10-15 seconds.
  4. Taste the dip and adjust seasoning if necessary, adding a dash of salt or more lemon juice to preference, and blend again for about 5 seconds.
  5. Transfer the dip to a serving bowl and garnish with additional capers and dill. Serve immediately with gluten-free crackers or crunchy veggies.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 4gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 400mgPotassium: 150mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 1 month, although not recommended.

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