Smoked Salmon Dip

By Molly O’Neill

Published May 23, 1992

Total Time
10 minutes
Rating
4(88)
Comments
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Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Four servings

  • ¼ pound smoked salmon, skinned and cut into bite-size pieces

  • 1 cup yogurt cheese

  • 1 teaspoon freshly grated horseradish

  • ¼ teaspoon salt

  • ½ teaspoon freshly ground white pepper

  • 2 tablespoons minced fresh dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

3 grams carbs; 16 milligrams cholesterol; 97 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 238 milligrams sodium; 10 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the smoked salmon and cheese in a blender or food processor. Puree until smooth. Season with salt and pepper. Fold in the horseradish and dill. Serve with crackers.

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Ratings

4 out of 5
88 user ratings
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Comments

Betsy

Used cream cheese, lime juice and dill seed

Marathonwoman

Loved this! And so simple & quick! Plus it seems healthier than most dips. I made it exactly as per the recipe.

Betsy

Used cream cheese, lime juice and dill seed

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