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Smoked Salmon Dip

If you prefer to purchase whipped cream cheese, omit the milk and use 8 oz. whipped cream cheese. Feel free to use low-fat cream cheese (or high protein Greek cream cheese).
Prep Time10 minutes
Total Time10 minutes
Servings: 6 people
Author: Amy Wilson

Ingredients

  • 8 oz. cream cheese (room temperature)
  • 2 Tbs milk
  • 5.3 oz. Greek non-fat plain yogurt (from 1 ind. cup)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 Tbs lemon juice
  • ¼ cup finely diced red onion
  • 2 Tbs capers
  • 2 Tbs chopped dill
  • ½ lb. smoked salmon, flaked

Instructions

  • In a food processor, combine cream cheese and milk and pulse until the cream cheese is whipped light and fluffy (approx. 30 sec. to 1 minute).
  • (Purchased whipped cream cheese option: if your cream cheese is already whipped, you can mix everything in a bowl instead of a food processor. Make sure your onion and dill are finely chopped)
  • Add Greek yogurt, salt, pepper, lemon juice, dill, capers and red onion. Pulse until just combined. You want the capers and red onion in small chunks, but not completely pulverized. (Option: reserve a little bit of dill, red onion and capers to garnish your final bowl)
  • Transfer this mixture to a bowl and gently fold in the flaked smoked salmon until just combined.
  • Feel free to garnish the top with capers, dill and red onion. Cover and refrigerate until chilled (at least 1 hour). Serve cold with tortilla chips, crackers or vegetables.