Smoked Salmon Dip

200 g / 7 oz smoked salmon ((or trout))

200 g / 7 oz Philadelphia cream cheese (, full fat)

¼ cup / 55g sour cream ((Note 1))

¼ cup / 60g mayonnaise ((Note 1, 2))

¼ cup fresh dill (, roughly chopped)

½ garlic clove (, minced)

1 ½ tsp lemon zest ((1 lemon))

1 - 2 tbsp lemon juice

Pinch of salt and pepper

Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.
Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.
Adjust lemon and salt to taste. Whizz again briefly.
Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🫕Dip

Cuisine🇺🇸American

Occasions🤝Gathering🎊Party

Season🔁Year-round

DifficultyVery Easy ⏰ 10m