UP IN SMOKE SALMON DIP
Yields 8 servings
Ingredients:
8 oz cream cheese, softened
⅓ c sour cream (or Greek yogurt)
2 Tbsp mayonnaise
2 Tbsp Chauncey’s Smoked Paprika Garlic
1 Tbsp fresh squeezed lemon juice
½ tsp lemon zest
6 oz smoked salmon
1 tsp capers, drained & chopped
2 Tbsp fresh dill
2 Tbsp chives, chopped
Pinch of salt & pepper to taste
Instructions:
1. Combine:
Put cream cheese, sour cream, mayonnaise, lemon juice, lemon zest, and Smoked Paprika Garlic into the bowl of a mixer or food processor. Pulse to gently combine.
2. Add remaining:
Add smoked salmon, capers, dill, and chive. Mix or pulse on low-medium speed scraping the sides of the bowl as necessary to ensure even mixing.
3. Season & Serve:
Remove the skillet from heat. Sprinkle chopped parsley over the shrimp for a fresh finish. Squeeze juice of 1-2 lime wedges over the shrimp before serving.
Serve with cocktail sauce or aioli for dipping.
Pair with: Chardonnay, or a light Pinot Noir
