Smoked Salmon DipSubmitted by: CHEF_MEG
IntroductionStretch your party budget by turning pricey smoked salmon into a tasty dip! It's ready in no time and is sure to impress your guests.
Stretch your party budget by turning pricey smoked salmon into a tasty dip! It's ready in no time and is sure to impress your guests.
4 ounces smoked salmon*
1 shallot, cut into quarters
1/2 cup fat-free Greek yogurt
2 teaspoons chopped fresh dill
1 tablespoon lemon juice
Pinch black pepper
The sodium levels in smoked salmon can vary greatly between brands, so read the labels carefully.
Serve with toasted pumpernickel wedges, snow peas, bell pepper slices, or leaves of Belgian endive (my favorite).
If you swap dried dill, use only one teaspoon and refrigerate the dip for at least two hours before serving to allow the flavors to develop.
If you don't have a food processor, chop the shallot and smoked salmon as finely as possible and mash them with the remaining ingredients using the back of a fork.
Transfer to a serving bowl and sprinkle with additional dill, if desired, and slivers of smoked salmon (calories not included).
Store, covered, in the refrigerator for up to 2 days.
I recommend making this dip at least two hours ahead, but you can eat it immediately if desired.
Serving Size: Makes 1 cup, 16 one tablespoon servings