I am about to say something borderline outrageous and perhaps controversial. But hey, life’s too short not to say what you feel. Please, correct me if I’m wrong, but here it goes: This dip will change your life. Yep, you heard me. If you are not a dip person (who are you?), this dip will convert you into one. If you are not a salmon lover, be prepared to abolish it from your “won’t eat” list. There is something almost transcendent about this, I swear. The texture? Like a cloud. The flavor? Celestial.
Over the holidays, I made a few jars of this “heaven”, planning to give them away as gifts. But I bet you can already predict what happened… Oops! So now, to make amends for my selfishness and gluttony, I give you the recipe to [one of] the most scrumptious dips you may ever taste. ¡Buen provecho and happy new year!
And, in case you are curious, and to tie into the “controversial” nature of this blog post, check out this article on a new strain of genetically engineered salmon. Thoughts?
Smoked Salmon Dip
adapted from epicurious.com
makes about 3 cups
1 cup crème fraîche*
1 cup plain greek yogurt (any fat content)
3 teaspoons horseradish
1/2 lemon, zest and juice
1 pound smoked salmon, thinly sliced
1 tablespoon chives, thinly sliced
1/2 teaspoon fresh cracked black pepper
*If you can’t find crème fraîche in your grocery store, you could substitute full fat sour cream and a few tablespoons of cream cheese. But most stores carry it now.
Combine all ingredients (except chives) in a blender or food processor and pulse until smooth. Garnish with chives and serve with crackers, crostini, pumpernickel toasts, or even use as a spread on a sandwich.