Smoked Salmon Dip

SMOKED SALMON DIP WITH LEMON AND TAHINI

This household is a huge fan of fish. My top contender for weeknight meals is always roasted salmon. There are so many ways you can cook with salmon, and I believe an underused way is smoked salmon.

To take that even further, smoked salmon is highly valued on a charcuterie board, and more so in appetizers like dips or tartar.

Heinen’s has an affordable, delicious smoked salmon that makes this dip even easier to make! Who has time to smoke their own salmon at home? I don’t even have a smoker. This will do just fine! Depending on how many people you are making this for, you may need two packs.

I don’t use salt in this recipe, because there’s enough in the salmon alone, and I do add some capers in just for an extra kick.

As for dippers in this salmon situation, you can obviously use whatever you wish. I like to use cracker varieties and have a vegetable tray of sorts as an option. Especially celery. It’s got a built-in scoop.

This salmon dip is extra special because I do prefer a chunky dip. There’s celery, kalamata olives, tahini, lemon juice, dill, capers and kosher pickles in here. Aside from cream cheese, I threw in a little Duke’s mayonnaise because that extra tang you just can’t beat. Top it all off with dill, drizzle of olive oil, feta and toasted pine nuts - and you’re off to the races!

SMOKED SALMON DIP RECIPE

Prep Time: 15 min | Sit Time: 3 hours (fridge) | Serving Size: 2.5 cups

Ingredients

• 12 oz whipped cream cheese room temperature

• 1/3 cup Duke’s mayonnaise

• 8 oz Heinen’s smoked salmon roughly chopped

• 1 lemon’s zest

• 1/2 cup minced celery stalks

• 1/2 cup kalamata olives, sliced

• 1/3 cup finely minced red onion

• 2 tablespoons chopped capers

• 1/3 cup chopped kosher pickle spears

• 1/2 cup chopped green onions

• 2 tablespoons chopped fresh dill

• 1 tablespoon fresh lemon juice

• Kosher salt and freshly ground pepper to taste

• 1 teaspoon smoked paprika

• 1 tablespoon everything bagel seasoning, or black sesame seeds

• 2 tablespoons tahini paste

• 1/2 cup crumbled feta

• 1/2 cup toasted pine nuts

• olive oil to drizzle

• cracker variety, vegetables, crusty dry bread options for dippers

Instructions

In order, add these into a large mixing bowl:

cream cheese, mayonnaise, lemon juice, lemon zest, pickles, capers, red onions, celery, kalamata olives, dill, pepper, smoked paprika, tahini

Take a moment to fold these ingredients until lightly mixed with a spatula.

Add in the chopped smoked salmon, green onions, everything bagel seasoning and feta.

Fold again lightly, then plate to server, adding the pine nuts, more feta and dill if desired and drizzling the olive oil conservatively.

Arrange your dippers around the smoked salmon dip and enjoy!