Ingredients
- For the Dip:
- 8 oz cream cheese (room temperature)
- ½ cup sour cream (4 oz)
- ½ tbsp freshly squeezed lemon juice
- ¼ tsp salt (or to taste)
- ½ tsp Tabasco hot sauce (or to taste)
- 4 oz smoked salmon (about 1 cup chopped)
- 1 tbsp chives (chopped), plus more for garnish
Instructions
- Blend the Base: In the bowl of a food processor, combine the cream cheese, sour cream, lemon juice, salt, and Tabasco sauce. Pulse until the mixture is well blended and smooth.
- Add Salmon and Chives: Add the chopped smoked salmon and 1 tbsp chives to the processor. Pulse a few times just to combine, ensuring the salmon is evenly mixed.
- Taste and Adjust: Taste the dip and adjust with more salt, pepper, or hot sauce if desired.
- Chill: Refrigerate until ready to serve. Garnish with extra chives before serving.
Notes
- Smoked Salmon: Lox or hot-smoked salmon flakes work perfectly in this recipe. Look for cold-smoked, wild-caught salmon that isn’t pre-seasoned for best flavor.
- Makes about 2 cups of dip.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Appetizer
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
