Smoked Salmon Dip

Smoked Salmon Dip.jpg

First of all, a very Happy New Year to you all!  And here's hoping that 2018 can do just a bit better than 2017 did.  I can't say I'm too very sad to leave that year behind.  For oh so many reasons.  But that's not what I want to think about right now.  No sir.  I want to think about a new year on the horizon and some fun partying and eating to celebrate.  And what's a party without a scrumptious dip I ask you.

We take our dips very seriously here in the Circle B Kitchen.  So you can believe me when I tell you that this one's hands down a new favorite.  We actually love all of our dip recipes (or they would not be a part of this blog), but boy howdy, this is some good stuff, folks.  Whether it's New Years or upcoming football parties, you're going to want to get this made and shared with those who might appreciate it the most.

To create this heavenly bowl of deliciousness, I started with a recipe from Ina Garten, who knows her way around a smoked salmon, I'll tell you.  But we did have a bit of a disagreement about a couple of things.  Firstly, she minced her salmon into fine little pieces and I kept mine in chunks, which I think was rather wondrous.  Oh, I also subbed out half of the cream cheese for some goat cheese, another winning move on my part.  Other than that, I think we were in agreement on everything, oh, wait no... I also added more smoked salmon to the dip.  I win again.  Oh, I also subbed out the horseradish for Dijon mustard.  Other than that, our recipes are identical.

If you'd like to amp up your dip game at your next party, here's the recipe...

Smoked Salmon Dip

Adapted from a recipe by Ina Garten

Click here for a printable recipe

4 oz cream cheese, softened to room temperature
4 oz goat cheese, room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill (and more for serving)
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 oz smoked salmon, broken into chunks

Cream the goat cheese and cream cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, Dijon mustard, salt and pepper, and mix. Stir in the smoked salmon and mix well. Chill and serve sprinkled with chopped dill.  Serve with crudites, chips, and/or crackers.