This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.
I debated whether I should call this salmon dip or salmon spread. Either way, this stuff is my heroine. I am addicted. I crave it morning, noon, and night. I am not exaggerating. that is how much I love it.
I first tasted this undeniably delicious salmon spread when my co-worker made some at home and brought it in. My first reaction was “dear Lord, this is freaking good!” and I’m pretty sure I said that in a louder-than-appropriate-for-the-office voice. From that moment on, I was hooked. You see, I love the smoked salmon and cream cheese combo. I go to our local grocery store and order the bagel with cold smoked salmon, cream cheese, capers, and red onion all the time. Its an expensive habit though, and once I could make this one my own, I discovered it was not only more cost effective, but it was way more delicious because it was made from my own hot smoked salmon, had the salty crunch of bacon, and the subtle spice of jalapeno.
It is a perfect party appetizer. Set it out with some crackers and watch it compete with the deviled eggs for the fastest consumed food on the table. But, my most favorite way to eat this smoked salmon spread is on a toasted everything bagel with a glass of fresh squeezed orange juice. I’m seriously feeling withdrawl symptoms as I write this post because my salmon spread is all gone. Must. Make. More.
- 8 ounces cream cheese
- Juice from one lemon
- 2/3 ounce fresh baby dill, chopped
- 1 jalapeno, minced
- 1 clove garlic, minced
- 1/2 pound (about 1 cup) hot smoked salmon (meat should be cold, hot smoked refers to cooking process)
- 1/4 cup cooked bacon ends and pieces
- In bowl of stand mixer, cream together cream cheese and lemon juice on high speed for several minutes until well combined and fluffy. Scrape sides, then add dill, jalapeno, and garlic and blend until well mixed. Add in salmon chunks and bacon and mix just until combined. The more you mix, the less salmon chunks you'll have.
- Serve with crackers or crostini for an appetizer or spread on a bagel for breakfast.