Smoked Salmon Dip Recipe

Indulge your friends with the dip or the Smoked Salmon Spread (log) option.

Smoked Salmon Dip

8 ounces cream cheese, softened
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1 1/2 cups smoked salmon, flaked or chopped
1/2 cup chopped pecans
2 tablespoons fresh parsley, chopped

Combine cream cheese, sour cream, lemon juice, onion, horseradish, and salt. Stir in salmon and mix thoroughly. Transfer to a serving bowl.

Combine the chopped pecans and parsley and sprinkle over the top of the smoked salmon mixture.

Serve with assorted crackers and endive spears. Makes 3 cups.

Make-ahead directions: This recipe can be prepared up to 3 days ahead and chilled. Take it out of the refrigerator an hour or so before serving; it is best served at room temperature.


Option:
Smoked Salmon Spread:

Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture. Serve the salmon log with a knife or spreader and bread or crackers.

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