- Worcestershire sauce introduced (1937)
- 1/2 Cup mayonnaise
- 1/2 Cup cream cheese
- 1 Tablespoon small diced red onion
- 1 Tablespoon freshly squeezed lemon juice
- 1/4 Pound thinly sliced smoked salmon, cut into small pieces
- 1 Tablespoon dill
- Crackers, for serving
While we see salmon toast recipes dating back as far as 1885, smoked salmon, or "lox," did not grace our presence until the 1940s, just in time for the dip phenomena. This dip is a classic that still makes its way to the coffee table today and is good enough that even the most salmon-adverse will like it.
In a food processor, blend the mayonnaise, cream cheese, and lemon juice together. Fold into the red onion, salmon, and dill. Serve.
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.