This rich and savory smoked salmon and chives dip will be the star of your next party. If you like that “empty dish” feeling–that rush you get when the food you brought to the party is devoured completely–then this recipe is a must make.
I prefer to used hot-smoked salmon for this dip, as it tends to have more smoke and salt in the flavor profile. Feel free to use lox style salmon but you may need to adjust the salt level to compensate (or perhaps even used smoked salt for a bigger umami hit).
This is great served with crackers or vegetables for dipping, but would also be dynamite on as a topping for bruschetta. Put a dollop on top of cucumber slices with a chive garnish for an elegant appetizer.
Smoked Salmon and Chives Dip
Description
This savory dip will be the star of your next party. Double the recipe if you are planning a crowd of more than eight.
Ingredients
- 8 ounces of cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh chives, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 4 ounces smoked salmon, finely minced
- Salt and ground black pepper to taste
Instructions
- In a large mixing bowl add cream cheese, sour cream, lemon juice, chives, Dijon mustard and Worcestershire sauce. Mix with an electric mixer on medium speed until well combined.
- Add salmon and mix on medium high speed until well mixed and the dip begins to take on a slight pink tint, about 30-45 seconds. Salt and pepper to taste. Garnish with fresh chives and serve with cracker or vegetables.
Notes
- If you use hot-smoked salmon (which I prefer over the lox style for this dip) it could vary a lot in saltiness. Keep this in mind when seasoning your dish.
- This is fantastic right out of the mixing bowl, but if you want to turn this up to eleven, refrigerate overnight to allow the flavors to develop.
