Holly Byrd first made this dip on a girls getaway. Made with smoked salmon, cream cheese and herbs... I was honestly shocked at how easy and yummy it was! So Holly gets all the credit for this one! I just tried to imitate the recipe from you she said was in it.
With Summer in full swing, the days are happy, relaxed and long. I don't really want to cook! We are SUPER into chips, dips, salads, grilling etc. With nutrition still at the center of my food choices, this dip brings all those great Omega 3's and more.
The original version of this used classic cream cheese. I have since made it with the Green Valley Lactose free version, and also the Kite Hill Dairy Free cream cheese. It's amazing every time! Pull the cream cheese out about 30 mins before making the dip, it will stir but more easily.
1lb smoked Salmon, the kind that still in the fillet, not sliced like you'd have with a bagel
8oz Cream Cheese
1tsp dried Dill
1 tso dried Chives
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp dried Garlic powder
In a large bowl, Break up the Salmon so its in little flakes.
Add in the Cream Cheese, Herbs and Salt&Pepper.
Gently mix together until fully combined.
Transfer to a serving bowl and enjoy!
Serve this with crackers, fresh sliced veggies, as part of a Charcuterie board etc. You get the idea! This will keep for up to one week in an airtight container in the fridge!