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salmon dip recipe With Dill-Lemon Pink Ripple
- Total Time: 37 minutes
- Yield: 16–20 servings 1x
- Diet: General
Description
This salmon dip recipe With Dill-Lemon Pink Ripple brings a vibrant, creamy texture and a burst of fresh flavor to any table. It’s a healthy, easy appetizer perfect for busy weeknights or as a family-friendly snack.
Ingredients
- 8 oz canned or cooked wild-caught salmon, flaked (well-drained)
- 8 oz cream cheese, softened
- 0.25 cup mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 0.25 tsp garlic powder
- Pinch cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Flake Salmon: Drain canned salmon very well, pressing out excess liquid. Flake into a medium bowl, checking for bones or skin. You want it moist but not watery.
- Cream the Base: In a separate bowl, beat softened cream cheese until light and smooth. Stir in mayonnaise, lemon juice, lemon zest, garlic powder, cayenne (if using), salt, and pepper until thoroughly combined and creamy.
- Combine & Fold: Add flaked salmon and fresh dill to the cream cheese mixture. Gently fold with a spatula until just combined; avoid overmixing to keep texture. (If it looks a little dry, sometimes stir in an extra tablespoon of mayo or a tiny splash of lemon juice to get the perfect consistency.)
- Chill & Serve: Cover tightly and refrigerate for at least 30 minutes. This allows vibrant flavors to meld and deepen, firming the dip slightly for ideal serving for this salmon dip recipe With Dill-Lemon Pink Ripple.
Notes
Ensure salmon is well-drained to prevent a runny dip. Adjust seasoning (salt, pepper, lemon, dill) to taste. For a smoother texture, pulse briefly in a food processor. For a creamier consistency, add more mayonnaise or lemon juice.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60 calories
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 15 mg