Smoked Salmon Dip Without Cream Cheese

200 g plain Greek yoghurt

50 g mayonnaise

1 tbsp capers in brine (drained and thoroughly rinsed)

1 small shallot (roughly chopped)

1 tbsp fresh dill (roughly chopped)

2 tsp fresh chives (roughly chopped)

1 tsp white miso paste

100 g smoked salmon (roughly chopped)

1 tbsp lemon juice

In the bowl of a food processor (see note 1), combine the yoghurt, mayonnaise, capers, shallot, dill, chives, miso paste and a generous grind of black pepper.
Pulse until the capers and shallots are finely diced and the mixture is creamy, scraping down the sides as needed.
Add the salmon and the lemon juice. Pulse until the salmon is well combined and the mixture is luscious and creamy.
Transfer the dip to an airtight container and refrigerate for at least one hour before serving with crackers or small toasts. Garnish with more chopped dill and chives, if desired.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🫕Dip

Cuisine🇺🇸American

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyVery Easy ⏰ 10m