Spicy Smoked Salmon Dip Recipes

SMOKED SALMON DIP RECIPE

Steps:

• In the bowl of a food processor, measure out the cream cheese, sour cream, lemon zest, dill, horseradish, paprika, and crushed red pepper. *Add 1/2 cup sour cream if you want your dip thick and "spread-like" or 3/4 cup sour cream if you want it more loose like a dip.
• Cover and puree the ingredients. Then scrape the bowl with a rubber spatula.
• Now add the smoked salmon, green onions, and capers to the food processor. Cover and pulse until the salmon is broken into small pieces and well incorporated. You can puree it smooth, or leave it a little chunky.
• Refrigerate at least one hour before serving.

SMOKED SALMON DIP

Steps:

• Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
• Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

SMOKED SALMON SPREAD

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

ROBIN'S SPICY ALASKAN SMOKED SALMON SPREAD

Steps:

• 1. Utensils needed: Mixer (with medium sized mixing bowl), food processor, spatula, serving bowl. Preparation time: approximately 20 minutes or less
• 2. Using an electric mixer, beat Cream Cheese until soft then set aside. (You can beat the mixture by hand, but set out the cream cheese until it is room temperature for easier handling.)
• 3. In food processor, finely chop together salmon, peppers and onion.
• 4. Add chopped ingredients to softened Cream Cheese along with the ranch dressing, crushed red pepper and cayenne pepper. Mix thoroughly and transfer to serving bowl.
• 5. Use as a cracker dip with assorted crackers, on raw veggies such as celery ribs, or as a bread spread. Refrigerate unused portion. Optional: Garnish the serving dish with fresh dill, fresh chopped jalapenos, fresh chopped scallions/green onions, or cilantro.
• 6. NOTE: * If the spread is not soft enough, add a small amount of the jalapeno pepper brine/juice from the jar and mix thoroughly. ** You can increase or decrease the peppers and spices, depending upon your taste.

THE BEST SMOKED SALMON SPREAD

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

SPICY SMOKED SALMON DIP

Steps:

• Chop salmon into fine pieces.
• Blend all ingredients into large bowl.
• Chill for 1-2 hours.
• Serve topped on crackers or toast and enjoy!

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.