Smoked Salmon Dip Recipes

After a long weekend at the river, I came home to a CARE package from Juneau, AK! My sister sent me a box full of assorted cans of smoked salmon. Admittedly, I was a little worried about what I would find when I opened a can. When it comes to canned fish, I am a little leery. I won't go into the details but let's leave it at a wonky can of tuna fish about 30 years ago is the culprit. We enjoyed salmon dip when we last visited her so I figured she wanted me to test a few recipes so she could fix this for Don and her friends. LOL! *wink, wink* Here you go sister!

I found a gazillion recipes and for the most part, they all had the same ingredients. Go ahead and mark chives, dill, lemon, sour cream and cream cheese on your recipe list and you will be covered. I ended up fixing two versions and took them to my Granddaughter Alli's birthday party this past weekend. Even the kids were devouring this stuff! Each one had a favorite and one liked both.

I was a little scared opening the can and how it would impact my senses. Pleasantly surprised, it smelled really good and not fishy at all. I drained the salmon into another bowl as I wasn't sure what would be going down the drain.

I went ahead and chopped all the dill and chives needed for both recipes.

SMOKED SALMON DIP RECIPE #1

 

In a medium bowl, blend the following :

8 oz. block cream cheese, softened

1/4 cup Hellman's mayo

1/4 cup sour cream

 

Stir in the herbs and seasonings:

2 Tbsp. capers

2 Tbsp. fresh dill, chopped 

2 Tbsp. fresh chives, chopped 

2 Tbsp. fresh lemon juice

4-5 dashes of hot sauce

Salt

Blend in:

One 6 oz. can Smoked Sockeye Salmon, drained and rough chopped

Let chill for several hours before serving. We served with pita chips.

It's so good my grandchildren loved it! Emilee can't decide which one she likes best.

SMOKED SALMON DIP RECIPE #2

 

In a medium bowl, blend the following :

8 oz. block cream cheese, softened

1/4 cup sour cream

 

Stir in the herbs and seasonings:

1 Tbsp. fresh dill, chopped 

1 Tbsp. fresh chives, chopped  

1/4 c. chopped Vidalia (in season, red onion otherwise)

1/2 Tbsp. black pepper

1/2 tsp. garlic salt 

2 Tbsp. fresh lemon juice

Zest from one lemon

Blend in:

Two 6 oz. cans Smoked King Salmon, drained and rough chopped

Let chill for several hours before serving.

 Little Miss Firecracker Hadley said she wanted the Sockeye (Recipe #1) for her birthday!