Alaska Smoked Salmon Dip Recipes

SMOKED SALMON DIP

Steps:

• 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.

ALASKA SMOKED SALMON DIP

Steps:

• Warm cream cheese in the microwave until slightly runny.
• Mix cream cheese with chopped smoked salmon until combined.
• Stir in tobasco, sour cream and mayonnaise until smoothly combined.
• Stir in garlic and green onions.
• Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
• Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!

ROBIN'S SPICY ALASKAN SMOKED SALMON SPREAD

Steps:

• 1. Utensils needed: Mixer (with medium sized mixing bowl), food processor, spatula, serving bowl. Preparation time: approximately 20 minutes or less
• 2. Using an electric mixer, beat Cream Cheese until soft then set aside. (You can beat the mixture by hand, but set out the cream cheese until it is room temperature for easier handling.)
• 3. In food processor, finely chop together salmon, peppers and onion.
• 4. Add chopped ingredients to softened Cream Cheese along with the ranch dressing, crushed red pepper and cayenne pepper. Mix thoroughly and transfer to serving bowl.
• 5. Use as a cracker dip with assorted crackers, on raw veggies such as celery ribs, or as a bread spread. Refrigerate unused portion. Optional: Garnish the serving dish with fresh dill, fresh chopped jalapenos, fresh chopped scallions/green onions, or cilantro.
• 6. NOTE: * If the spread is not soft enough, add a small amount of the jalapeno pepper brine/juice from the jar and mix thoroughly. ** You can increase or decrease the peppers and spices, depending upon your taste.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

ALASKAN SALMON DIP

Steps:

• Wrap Salmon in tin foil with Butter and Onions, bake in oven on 350 for about 15 to 20 or until done (cooking times my very, he never was exact on cooking time so just be sure to watch it).
• Then debone the Salmon and flake it using a fork.
• In a large bowl add salmon, cream cheese, stir, add sour cream, Worcestershire, relishes, and garlic salt, stir again.
• Makes sure to add Worcestershire and garlic salt to taste.
• Can be served hot or cold.
• Goes well with crackers, bread or even sandwiches.

ALASKAN SMOKED SALMON DIP

Steps:

• Preheat oven to 425 degrees F. Mix tomatoes, oil and 1/2 package of the Seasoning Mix in large bowl. Place in single layer on large, shallow, foil-lined baking pan.
• Roast 25 minutes or until tomatoes are soft and browned on top. Let cool.
• Mix cooled tomatoes and lemon juice in large bowl. Add salmon, cream cheese, mayonnaise and remaining Seasoning Mix; gently stir until well blended. Garnish with basil. Serve with sliced baguette or crackers.

ALASKAN SMOKED SALMON DIP

Steps:

• Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.