If you have smoked salmon in the freezer this is easy base recipe you can adjust to your taste.
8-10 OZ Smoked Salmon - Chopped fine in a food processor
2ea 6-8 OZ Philly Cream Cheesse (The whipped stuff in the tub is easy to work with and you have a tub to store it back in)
Hot sause to taste - I use only a bit to not take away from the salmon taste. (Tabasco, Sriracha, Sweet lumpia chili sauce)
2 cloves garlic - minced ( or a shake of the powered stuff)
1/2 Lemon or lime - juiced
2-3 Green Onion chopped.
Cracked Pepper to taste
Mix well and overnight it in the fridge.
Set it it out 15-20 minutes to soften up next to some crackers and watch it dissappear.
You will get rave reviews at any party or family gathering.
-g
Looks great! Thanks for sharing.
Charlie
We always serve our smoked salmon with room temp cream cheese and crackers, so I know this is gonna be the bomb. Thanks G!
We have a similar recipe and there are some parties we get invited to 'if you bring that salmon dip". ;D One thing we do, is when we pull it out of the fridge to serve, we add some heavy cream to make it a little thinner and more dippable.