Smoked Salmon Dip

 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!

Smoked Salmon Dip

 

Author:

gouramanda {adapted from epicurious.com}

Recipe type: Appetizer

Makes: 3 cups

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

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Ingredients

• 1 cup crème fraîche*
• 1 cup plain greek yogurt (any fat content)
• 3 teaspoons horseradish
• ½ lemon, zest and juice
• 1 pound smoked salmon, thinly sliced
• 1 tablespoon mixed herbs such as tarragon, dill & chives, chopped
• ½ teaspoon fresh cracked black pepper

Method

1. Combine all ingredients (except chives) in a blender or food processor and pulse until smooth.
2. Garnish with chives and serve with crackers, crostini, pumpernickel toasts, or even use as a spread on a sandwich.
3. *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.

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