Double-Salmon Dip Recipe - Cooking Index
Double-Salmon Dip Recipe - Cooking Index
Be sure to use the whipped cream cheese sold in tubs-it will give this dip a smooth, light texture-and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.
Courses: Dips and Spreads| 2 | Containers whipped cream cheese - (8 oz ea | |
| 3 tablespoons | 45ml | Whole milk |
| 4 oz | 113g | Thinly-sliced smoked salmon - cut 1/2" pieces |
| 2 tablespoons | 30ml | Chopped fresh chives |
| Freshly-ground black pepper - to taste | ||
| 1 | Red salmon caviar - (2 oz) |
Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 tablespoon chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.)
Sprinkle dip with remaining 1 tablespoon chives. Serve dip chilled.
This recipe yields about 3 cups.
Source:
Bon Appetit, March 2001
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