Description
This Smoked Salmon Dip with whipped goat cheese makes a great spread or a dip served with crackers, toasted bread, or crudités.
Ingredients
Units
Scale
- 300g soft goat cheese (or cream cheese)
- 100g Greek yogurt
- 1/2 red onion, finely chopped (about 1/2 cup)
- 3 tbsp capers, finely chopped
- 2 tbsp each chopped fresh chives and dill
- 1 clove garlic, grated
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp freshly ground black pepper
- 1 tsp hot sauce (optional)
- 150g cold smoked salmon, finely chopped (reserve a slice for garnish if desired)
- Sea salt to taste
- Optional garnish: smoked salmon, chives, dill, capers, black pepper, and lemon zest
Instructions
- Into a large mixing bowl add soft goat cheese and Greek yogurt.
- Whip the two together using a handheld mixer until creamy.
- Add chopped red onion, capers, chives, dill, grated garlic, lemon zest, lemon juice, black pepper, hot sauce (if using), and chopped smoked salmon.
- Stir everything together until well combined.
- Serve in a bowl garnished with more smoked salmon, fresh herbs, capers, black pepper, and lemon zest.
Notes
Whipped goat cheese: You can either whip the goat cheese in a food processor or in a large bowl using a handheld mixer. I usually go with a handheld mixer because I find it easier with quicker clean-up.
Serving: You can serve the dip with crackers, toasted bread, a baguette, or with crudites.
Storing: Store in an airtight container in the fridge for up to 2 days.