Salmon Dip

Salmon Dip
Staff Writer

Mellissa Sevigny

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.

Notes

Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.

Directions

In a food processor, blend the mayonnaise, cream cheese, and lemon juice together. Fold into the red onion, salmon, and dill. Serve.

Nutrition

Calories per serving:

149 kcal

Daily value:

7%

Servings:

6
  • Carbohydrate, by difference 3 g
  • Protein 9 g
  • Total lipid (fat) 11 g
  • Vitamin A, IU 281 IU
  • Vitamin A, RAE 51 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 4 IU
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Calcium, Ca 30 mg
  • Carotene, beta 4 µg
  • Cholesterol 42 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total saturated 5 g
  • Fluoride, F 1 µg
  • Folate, DFE 3 µg
  • Folate, food 3 µg
  • Folate, total 3 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 2 mg
  • Niacin 2 mg
  • Phosphorus, P 25 mg
  • Phytosterols 1 mg
  • Potassium, K 174 mg
  • Retinol 51 µg
  • Selenium, Se 1 µg
  • Sodium, Na 324 mg
  • Sugars, total 1 g
  • Water 34 g
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