Smoked Salmon Dip
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Celebrate spring by deep diving into this delicious Smoked Salmon Dip!
I eat salmon at last once a week and I always find Heinen’s seafood case to have the freshest selection, so when I stumbled across Heinen’s packaged premium smoked salmon in the Seafood Department, I knew it had to be good. Thinly sliced and velvety with a smoky flavor that’s strong without being overpowering, it exceeded my expectations. It’s also free of preservatives, artificial flavors and synthetic colors, so I always feel good about bringing it home for me and husband to enjoy!
For years I thought smoked salmon was just used on sandwiches and bagels with cream cheese, onions and capers, but as my taste preferences have evolved, so have my creative horizons with this fresh seafood item.
Chopped and combined into a cream cheese and mayo-based mixture of olives, onions, capers, pickles and fresh herbs, this dip is a masterpiece of flavors and textures that is best enjoyed with buttery crackers, toasted baguette slices or crisp spring veggies!
Smoked Salmon Dip
Servings: 2 1/2 Cups
Ingredients
- 12 oz. whipped cream cheese, room temperature
- 1/3 cup Duke’s mayonnaise
- Zest of 1 lemon
- 1 Tbsp. fresh lemon juice
- 1/3 cup kosher pickle spears, chopped
- 2 Tbsp. Heinen’s capers, chopped
- 1/3 cup red onion, finely minced
- 1/2 cup celery, minced
- 1/2 cup Heinen’s Kalamata olives, sliced
- 1/2 cup fresh dill, chopped
- Freshly ground black pepper, to taste
- 1 tsp. Heinen’s smoked paprika
- 2 Tbsp. Heinen’s tahini
- 8 oz. Heinen’s premium smoked salmon, roughly chopped
- ½ cup green onions, chopped
- 1 Tbsp. Two Brothers everything bagel seasoning or black sesame seeds
- 1/2 cup crumbled feta
- 1/2 cup toasted pine nuts
- Heinen’s olive oil, to drizzle
- Heinen’s crackers, for dipping
- Sliced vegetables, for dipping
- Heinen’s artisan baguette, sliced for dipping
Instructions
- Add the cream cheese, mayonnaise, lemon zest, lemon juice, pickles, capers, red onions, celery, Kalamata olives, dill, pepper, smoked paprika and tahini to a large bowl.
- Using a spatula, gently fold together these ingredients.
- Add the chopped smoked salmon, green onions, everything bagel seasoning and feta.
- Fold again, then transfer to a serving plate or bowl. Allow to chill in the fridge for at least 3 hours.
- When ready to serve, top with toasted pine nuts, more feta and dill, if desired, and a drizzle of olive oil.
- Arrange your desired dippers around the bowl or plate and serve.
