Smoked Salmon Dip

Try this great make-ahead appetizer recipe that can be prepared up to 24 hours in advance. Before the party starts, just set this creamy dip on the table with fresh vegetables.

Smoked Salmon Dip Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
14 servings
Serving Size:
2 tablespoons
Yields:
1-2/3 cups
Prep:
10 mins
Stand:
15 mins
Start to Finish:
10 mins
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Smoked Salmon Dip

Ingredients
4
ounces smoked salmon, skin and bones removed, or lox-style salmon
1/3
cup finely chopped red onion
1
tablespoons prepared horseradish
1
8 ounce carton dairy sour cream or whipped cream cheese
 
Salt and ground black pepper
 
Snipped fresh chives, cucumber slice
 
Assorted vegetable dippers

Directions

  1. In bowl finely flake salmon; add onion, horseradish, and sour cream. Season with salt and pepper. Let stand at least 15 minutes or refrigerate up to 24 hours.
  2. Stir before serving. Top with chives and cucumber. Serve with dippers. Makes 1-2/3 cups (about 14, 2-tablespoon servings)

Nutrition Facts

(Smoked Salmon Dip)
    Per serving:
  • 46 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 9 mg chol.,
  • 117 mg sodium,
  • 1 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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