Ingredients
Dip Ingredients
- 1 cup (8 oz) cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 2 tablespoons capers, drained
- ¼ teaspoon Tabasco
- 4 oz smoked salmon, roughly chopped
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- Salt, to taste
For Serving
- Bagel chips or crackers
Instructions
- Prepare the base mixture: Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade. Pulse until all ingredients are well blended and creamy.
- Add the smoked salmon and herbs: Add the roughly chopped smoked salmon, fresh dill, and chives to the food processor. Pulse several times, scraping down the sides as needed, until the salmon is finely chopped and the mixture is evenly combined.
- Season the dip: Taste the dip and add salt as needed, usually about ¼ teaspoon, depending on the saltiness of the smoked salmon. Pulse briefly to incorporate the salt.
- Serve immediately: Transfer the dip to a serving bowl. Serve chilled or at room temperature with bagel chips or crackers as a dip, or use it as a spread on bagels.
Notes
- For a smoother texture, pulse the dip longer, but be careful not to over-process it into a paste.
- This dip can be made a few hours ahead and refrigerated to allow flavors to meld.
- If you prefer a spicier dip, increase the Tabasco to taste.
- Use fresh herbs for the best flavor; dried dill and chives will not give the same bright taste.
- Keep leftovers refrigerated and consume within 2 days for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: American
