Salmon Dip

salmondip This Easy Salmon Dip with Canned Salmon makes a great appetizer for a crowd - it compliments crackers, breads, vegetables and chips. Perfect for game day, any party or gathering. Made with a few simple ingredients, the dip is tasty, creamy and filled with protein. Your guests will love it.

2 (6 oz) cans salmon, drained
4 oz cream cheese
¼ cup mayonnaise
¼ cup sour cream
1 green onion, chopped
½ cup fresh dill, chopped
2 Tbsp. lemon juice, freshly squeezed
1 tsp. black pepper, freshly ground
½ tsp. sea salt

Drain the water or oil from the canned salmon. Remove any bones or skin.

Blend the cream cheese, mayonnaise, sour cream in a food processor until smooth.

Add the salmon, chopped dill, chopped green onion, salt, black pepper and lemon juice and pulse until combined. Taste and adjust seasoning if needed.

Transfer to a serving bowl, cover with plastic wrap and keep it chilled until ready to serve.

Garnish with chopped dill and serve with veggie sticks, breads and crackers.

Makes 8 servings.

Cook’s Notes:

No food processor? Soften the cream cheese at room temperature for 30 minutes. Use a whisk to beat the cream cheese, mayo and sour cream until smooth in a medium bowl. Chop the dill and green onion finely. Then stir everything together until combined.
Storage: If you’re making this salmon dip ahead of time for a party or a big batch to have on hand or have any leftovers, store it in an airtight container in the fridge.
The leftovers will keep for a week in the fridge and if you’re going to serve at a party I recommend making it only one or two days ahead.
Smoked salmon dip: to make a smoked salmon dip with this recipe, you can add a tsp. of liquid smoke along with other ingredients. Or use smoked salmon instead of canned salmon.
Spicy: to make this canned salmon dip spicy add cayenne pepper, red pepper flakes, minced jalapeño or tabasco hot sauce.
Garlic: Add one tsp. garlic powder or one clove of minced garlic if you prefer a garlicky flavour.