This easy, party-ready dip is perfect for any get-together. You can make this up to three days in advance.
Ingredients
- 1 pound hot-smoked salmon
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/3 cup chopped red onion
- 1 green onion, finely chopped, plus more for garnish
- 2 tablespoons capers, drained
- 1 1/2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 teaspoon salt-free creole seasoning
- crackers and crostini, for serving
Instruction
- Flake smoked salmon with a fork.
- Beat together cream cheese and mayonnaise in a large bowl with an electric mixer at medium speed until smooth. Add red onion, green onion, capers, lemon juice, dill, and Creole seasoning; mix well. Gently fold in smoked salmon.
- Chill in an airtight container at least 2 hours (and up to 3 days). Garnish with additional dill and green onions. Serve with crackers and crostini.
