Smoked Salmon & Dill Dip
A recipe from our vintage cookbook collection! Perfect for Easter brunch!
Ingredients:
8 oz smoked salmon
8 oz cream cheese
Zest of 1 lemon
Juice of 1/2 lemon
1 cup heavy cream (plus extra as needed)
3 tbsp fresh dill, chopped
3 tbsp chives, chopped
Freshly ground black pepper, to taste
Salt, to taste
TO SERVE:
Assorted veggies (we used cucumber, carrot, celery, mini heirloom tomatoes, & endive)
Breadsticks
Step 1
Chop smoked salmon into roughly 1-inch pieces (does not have to be perfect!)
Step 2
Add cream cheese and heavy cream to a food processor, pulse until smooth
Step 3
Add lemon juice, lemon zest, smoked salmon pieces, dill, chives, and a pinch of salt & pepper
Step 4
Pulse until fully combined, add splashes of heavy cream as needed until the dip reaches your desired consistency (we liked ours thicker!)
Step 5
Serve with a crudités board & breadsticks! The perfect addition to your Easter brunch spread!
