This recipe is from the Wines family cookbook, well at least the idea. The original had miracle whip, chives, and used canned salmon. Nope. Nope. Nope.
When I lived out in Seattle, I had easy access to smoked salmon. One of my favorite breakfasts was smoked salmon cream cheese dip on a bagel. This is perfect for a party or a brunch. Hope you enjoy.
6 oz smoked salmon
8 oz cream cheese
1/4 cup whipping cream
2 oz capers
2 oz chopped red onion, chopped fine
1 teaspoon fresh dill (fresh will make a big difference)
1 teaspoon Worcestershire sauce
1 clove garlic, finely minced or 1/2 teaspoon garlic powder
3 dashes hot sauce (optional)
1 teaspoon lemon juice
dash of salt
pepper to taste
Break salmon into flakes
Whip cream cheese and whipping cream until smooth
Add Worcestershire and lemon juice
Add capers, garlic and onion
Add dill
Add hot sauce
Add salmon
Add salt and pepper
Stir to combine
Let it sit in the cool chest (refrigerator) for 1/2 hour before serving
Dan's Food Blog 