Smoked Salmon Cheese Dip
I enjoyed a smoked salmon cheese dip like this so much in Anchorage, Alaska that I decided I needed to make it at home… with a few improvements! This is good with crackers, or spread on a slice of sourdough toast and top with a few thin slices of fresh jalapeno pepper.
Ingredients
- 227 grams (8 ounces) smoked salmon
- 113 grams (4 ounces) smoked cheeses such as smoked gouda, Swiss, or provolone
- 473 ml (2 cups) soft cheese
- Salt, optional
- Freshly ground black pepper, optional
- Crushed red pepper flakes, optional
Preparation
Shred the salmon and smoked cheese into the soft cheese. Fold together so that flakes of salmon remain in the dip. If desired, salt and pepper or perhaps a pinch of crushed red pepper may be added.
One thought on “Smoked Salmon Cheese Dip”
Leave a Reply
Tim Artz
Tim Artz shares his scratch cooking adventure at timsfoodobsession.com. Artz takes a scientific approach to his cooking, drawing upon his experiences and travels to bring flavor and creativity. Artz frequently tends a wood fire at his homemade “Porkulator” barbecue grill or his backyard pizza oven. He’s been featured in the Washington Post and New York Times and was touted as a “hidden gem” alongside Jose Andres, Alice Waters and many others in Secrets of the Best Chefs.
Read more from Tim Artz
Really delicious recipe. I love it yummy!!! It’s really awesome