Every Alaskan has his or her favorite (and sometimes secret) recipe for salmon dip. Some people like it savory, some herb-y, but everybody has their own special something that makes it unique. This dip is pretty simple, taking advantage of the rich flavor of smoked salmon, and letting it take charge. Capers provide a saltiness different from the salmon, and I highly recommend you add them. Serve with crisp crackers or toast rounds, preferably out on the deck with a cold beverage.
½ pound smoked salmon
½ pound cream cheese
3 Tbs ranch dressing
Juice of ½ lemon
1 tsp Tabasco sauce
½ tsp white pepper
¼ tsp dill
1 bunch, (4 or so) green onions, including leafy green tops
3 Tbs horseradish
1 Tbs capers (optional)
Remove cream cheese from refrigerator and soften on the counter.
Break apart salmon with a fork or your fingers.
Mix together softened cream cheese and salmon in a medium bowl or food processor, being careful not to overmix.
Add ranch dressing
Juice the lemon and chop onions, and add to the bowl.
Add Tabasco sauce, pepper, horseradish, and capers. Stir with a nice big spoon or hit the pulse button on the food processor. Mix until desired texture is reached.
I like to mix for about 10 to 15 seconds for a chunky texture. Want it smoother? Mix it longer.
Grab some crackers and enjoy!
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