Creamy Smoked Salmon Dip

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bowl of smoked salmon dip

Don’t plan on bringing any leftovers home when you bring this smoky, rich dip to your next gathering. Full of nutrient dense Wild Alaska Salmon (make sure to buy the kind w/bones for maximum benefityou don’t have to spend a small fortune on smoked salmon to create a dip ripe with flavor. Just keep a can of Wild Alaska Salmon in your pantry and you’ll be ready to go at a moments notice.

Creamy Smoked Salmon Dip

8oz. Nancy’s cultured cream cheese* (room temp. is best)
1/4 tsp. salt
1 tsp. liquid smoke**
1 T. fresh lemon juice
2 tsp. finely chopped onion
1 tsp. horseradish
16 oz. canned salmon (most canned salmon is wild, but check the label) (click here for wild Alaska salmon you can trust)
Garnish options: chopped pecans, parsley, chives, green onions, or whatever suites your fancy

Beat the cream cheese at medium speed for about 2-3 minutes. Add salt, lemon juice, liquid smoke and horseradish. Continue beating until well mixed. Gently fold in salmon. Garnish and serve with veggies, crackers, pita chips, or use as a filling in little tea sandwiches. Enjoy!

* Any brand of cream cheese can be used, however Nancy’s cultured cream cheese is absolutely divine! Plus, it has been cultured which means that it’s easier to digest and contains naturally occurring probiotics.  As an added bonus it is also free of fillers and gluten.

** Liquid smoke is used in very small quantities in the recipe, however, I don’t recommend consuming it on a regular basis. It can be omitted however, it will change the flavor of the dip.

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  1. Nancy Bubel Praver says:

    If you are gently folding in the canned salmon, won’t you have the bones in the dip?

    • Nancy- Thank you for pointing this out! I just assumed that most people would know that you must use a fork to mash up the salmon bones, meat and skin. I’ll be more specific in the recipe. Thanks!

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