This is a wonderful dip for anyone who loves the taste of salmon. Flavorful and simple to make, it can be paired with tortilla chips, crackers, and even vegetables such as cherry tomatoes and slices of zucchini. This dip can be served hot or cold.
Ingredients for Sockeye Salmon Dip
- 2 two hundred and thirteen gram cans of sockeye salmon
- 1 block of 8 oz cream cheese, softened
- 1 cup of mayonnaise
- 1/2 cup of sour cream
- 1/2 teaspoon of lemon juice
- 1/4 teaspoon of pepper
- 1 teaspoon of garlic powder
- 1/4 teaspoon of cayenne pepper
- 3/4 cup of fresh chives, chopped
- Salt, sprinkled to taste (optional)
Directions for Making Sockeye Salmon Dip
- Preheat oven to 400 degrees Fahrenheit.
- In a medium-sized mixing bowl, combine the salmon with the cream cheese. Blend with a mixer on low or medium until smooth.
- Add the mayonnaise and the sour cream. Stir into the cream cheese mixture with a wooden spoon until well-combined.
- Add the lemon juice, pepper, garlic powder and cayenne pepper. Also add the salt if using it. Stir well.
- Add the chives, and mix thoroughly.
- Spoon the mixture into a 9 inch glass or ceramic pie dish.
- Bake in the preheated oven for 15 to 20 minutes.
A Variation to Sockeye Salmon Dip
For those who like the flavor of salmon but would prefer a milder taste, consider using cans of pink salmon instead of sockeye.
Serving Ideas for Sockeye Salmon Dip
Simple, flavorful and easy to make, this dip can be used and enjoyed in a variety of ways.
As aforesaid mentioned, this salmon dip is great paired with tortilla chips or crackers. One presentation idea is to spoon the dip into a medium-sized serving bowl. Put the bowl in the middle of a platter and arrange the chips and/ or crackers around the bowl. Crackers can be staggered so that their edges slightly overlap in rows. Place a sprig of fresh parsley or coriander on top of the dip.
Another idea is to use this dip on individual cracker appetizers. It is a good idea to use cold dip for this, as it will be stiffer and better able to retain its shape. Place a tablespoon-full of dip on each cracker. These can then be eaten as is, topped with a small sprig of fresh parsley or coriander, or topped with a cherry tomato, some minced zucchini, cucumber, carrot or bell peppers, or a sprinkle of grated cheese.
Making individual vegetable appetizers is another idea. Cucumbers work well for this. Simply slice a cucumber into thin rounds and top with a tablespoon-full of cold dip. Once again, these can be topped with grated cheese, among other possibilities.
Monica C. Webster - Monica C. Webster is a graduate of the University of Toronto, with a BA in Art and Art History and a minor in English. She also has a ...
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