DOUBLE-SALMON DIP
Categories Condiment/Spread Milk/Cream No-Cook Cocktail Party Buffet Cream Cheese Salmon Chill Chive Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- 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.
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McArthur Cox
[email protected]This dip is so easy to make and it's always a crowd-pleaser. I love serving it with crackers, veggies, or even bagel chips.
Zahid Qamar
[email protected]I'm allergic to dairy, so I substituted vegan cream cheese and sour cream. It turned out just as delicious!
Bilal Bilal I love
[email protected]This is my go-to recipe for salmon dip. It's always a hit at parties and potlucks.
Bailey Rogers
[email protected]I love that this recipe uses both smoked and fresh salmon. It gives the dip a really complex flavor.
Kamil Khan
[email protected]This dip is so versatile! I've served it as an appetizer, a main course, and even a sandwich spread. It's always a hit.
Toriann Thompson
[email protected]Meh.
The Reaper
[email protected]I followed the recipe exactly and it came out too salty for my taste. I think next time I'll use less smoked salmon or omit the salt altogether.
Auwal Abdulhamid
[email protected]This was easy to make and turned out great! I used canned salmon and it still tasted delicious.
Athanasius Mukonda
[email protected]I'm not a huge fan of salmon, but I was pleasantly surprised by how much I enjoyed this dip. The cream cheese and sour cream balance out the flavor of the salmon perfectly. I served it with crackers and veggies and it was a hit.
Shehroz Bhatii
[email protected]This double salmon dip is a real crowd-pleaser! I brought it to a party and it was gone in minutes. Everyone loved the creamy, flavorful texture and the hint of smokiness from the smoked salmon. I'll definitely be making this again and again.