Salmon Dip

Ingredients

1 (14.75 ounce) can salmon, drained and flaked or fresh cooked salmon

1 (8 ounce) package cream cheese, softened

½ cup sour cream

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon dried parsley

¼ teaspoon dried dill

¼ teaspoon salt

⅛ teaspoon ground black pepper

Optional:

Diced celery

Mayonnaise

Tabasco

Jalapeno diced

Smoked Salmon

Directions

Stir salmon, cream cheese, sour cream, lemon juice, garlic, parsley, dill, salt, and black pepper together in a bowl.

Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

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