Smoked Salmon Dip
by Sue Lau | Palatabe Pastime
We just wound down from the big brouhaha of Autumn: Halloween with the trick-or-treaters. It was a quiet evening, and we enjoyed passing out the goods to the little tykes, who seemed unphased by the ghoul I had hanging on the front porch, perhaps because he was accompanied by innocuous and innocent looking jack-o-lanterns with few teeth.
For ourselves, we pinched a bite or two out of the candy bowl and enjoyed steak sandwiches while watching on old favorite on tv: “The Wolfman”.
And now that November knocks at the door with howling cool breezes and the last of the autumn leaves, we look down the corridor towards Thanksgiving and the holidays. How time flies! Curled up by the first of the winter fires in the hearth, I am already planning ahead for what eats & treats I will be making for the upcoming holiday season, both for dinners and parties. It is going to be a lot of work, but it always leaves me feeling satisfied.
But there are things we can do to cut the amount of work, by opting for simple yet elegant recipes. This smoked salmon dip is one of the ones I like to make, and it goes very well with endive spears, cucumber slices, rye melba toasts and pretzels, among other things. I can have it made in less than fifteen minutes in the food processor, and then it just needs a little time to firm up in the fridge, unless you like it as is, in which case you could serve it right away. I should also mention that besides being a great appie for parties, this makes a wonderful part of a holiday brunch being a very tasty spread for toasted bagels, as an alternative to just plain lox.
I hope this dip is something that saves you a bit of time and effort for the upcoming holiday season, and is one you and your guests quite enjoy.
Smoked Salmon Dip
- 15 minutes prep
- 1 hour chill
- 8 ounces cream cheese, softened
- 5 ounces smoked salmon
- 3 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons grated horseradish
- 1 tablespoon chopped fresh dill
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2-3 drops Tabasco sauce
- 1 tablespoon freeze-dried chives
- Place cream cheese, 4 ounces of the smoked salmon, yogurt, mayonnaise, lemon juice. horseradish, dill, salt, pepper, paprika and Tabasco sauce in a food processor and pulse until smooth.
- Chop remaining salmon into little bits and stir into the dip along with the chives.
- Refrigerate for one hour or more.
- Serve with crackers, pretzels and/or crudite.
From the kitchen of palatablepastime.com
Easy Holiday Entertaining
This week is about Easy Holiday Entertaining.
How do you stay connected with the joy of the season rather than stressed in the kitchen?
As part of the Sunday Supper Movement, I and a host of other food bloggers are pleased to present to you some of our favorite recipes for easy holiday entertaining.
Be sure to check these recipes out below, and be sure to pin your favorites! Sunday Supper bloggers love being pinned!
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Pancetta Goat Cheese Appetizer Bites by Food Done Light
- Beer Pull Apart Bread by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- Holiday Seafood Fest (La Grande Zuppa del Costiera Amalfitana) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
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