This creamy salmon-dill spread is perfect for parties!
Photo of Salmon Dip on a bed of lettuce with cucumbers, crackers, capers, and lemons
This easy Salmon Dip Recipe gets raves at parties, so we never confess that this tasty spread can be made in about 1 minute in a food processor.
We buy canned red salmon for this – some brands label it “red sockeye salmon” – because of its great flavor.
We use canned salmon in recipes when possible because the canning process makes the bones soft enough to eat, and they’re a great source of calcium and other mineral.
Fresh dill gives this Salmon Dip Recipe its special flavor, so splurge and buy some even if it’s out of season. We like to serve this creamy salmon spread on a platter with crackers or thinly sliced French bread and cucumber slices. Capers and lemon wedges make nice additions.
Salmon Dip Recipe
Makes about 2 cups
- 14.75 oz can of red salmon (“red sockeye”), drained and with skin removed
- 8 oz package regular or low fat (not non-fat) cream cheese
- 3 tablespoons fresh dill, large stems removed
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- Dash of cayenne
- A few sprigs of fresh dill for garnish
- A few leaves of soft lettuce, such as Boston lettuce
- 1/4 cup capers
- 1 large hot-house or Persian cucumber, sliced about 1/4 inch thick
- Crackers or thin slices of French bread
Put all of the ingredients into a food processor bowl. Blend until all ingredients are combined and mixture is fairly smooth – usually less than a minute.
Photo of Salmon Dip ingredients in food processor before mixing
Chill for 4 – 24 hours to mellow flavors. Or freeze for up to a month.
To serve, we usually mound the salmon spread on a bed of lettuce on a large platter, and arrange the capers next to the salmon. Surround the salmon with cucumber slices, and place the crackers or French bread slices nearby (but don’t let them touch the cucumbers lest they get soggy).
For a more formal occasion, you can spread the salmon dip onto crackers for canapés.