Smoked Salmon Dip
Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy jalapeno kick. Also amazing as smoked salmon spread on a bagel!
Servings: 8 servings
- 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.
Calories: 135kcal | Carbohydrates: 1g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 320mg | Potassium: 106mg | Vitamin A: 605IU | Vitamin C: 4.2mg | Calcium: 36mg | Iron: 0.5mg