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
Equipment
Ingredients
- 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 or about 1 cup hot smoked salmon meat should be cold, hot smoked refers to cooking process
- 1/4 cup cooked bacon ends and pieces
Instructions
- In bowl of stand mixer, cream together 8 ounces cream cheese and juice from one lemon on high speed for several minutes until well combined and fluffy. Scrape sides, then add 2/3 ounce fresh baby dill, 1 jalapeno, and 1 clove garlic and blend until well mixed. Add in 1/2 pound or about 1 cup hot smoked salmon and 1/4 cup cooked bacon ends and pieces 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.
Video
Notes
Yield three cups
Nutrition
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