I’m on a dip kick, clearly. My dairy intake might be a little excessive these days, but it has been handy to have homemade dip in the fridge for whenever someone pops over for a glass of wine. In one of my favorite wellness blogs, they say that “staying in is the new going out.” Which I take to mean, I’m finally hip and people are starting to see the light. Of course we should all embrace drinking wine on the couch in socks with friends, and with that, homemade dips!
This weekend Bruce tried his hand at smoking food in his gas grill. Good news, it can be done! Putting wood smoking chips into a tin foil pouch directly onto the flame sure gets smoky. The 1lb piece of salmon took just about an hour in the grill but came out perfectly! We were left with about a 1/4lb of smoked salmon. (This recipe could easily be made with store bought smoked salmon, mind you.)
It’s like a lox bagel in dip form. Next time I would throw in some red onion or capers to elevate the brininess.
Smoked Salmon Dip
1 8oz package of cream cheese
1/2 cup of plain 2% Greek yogurt
1 teaspoon prepared horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
freshly cracked black pepper
1-2 tablespoons fresh dill, chopped
1/4 pound smoked salmon, chopped
In a medium sized bowl combine cream cheese, yogurt, horseradish and lemon juice using hand beaters or stand mixer with paddle attachment. Once well mixed, stir in the salt, pepper, dill and salmon until evenly distributed. Chill in the refrigerator until serving. Option to add capers or red onion.