Salmon Dip

Staff Writer
Salmon Dip
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.

6
Servings
224
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 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

Directions

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

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Nutritional Facts

Total Fat
22g
34%
Sugar
0.7g
N/A
Saturated Fat
6g
31%
Cholesterol
33mg
11%
Protein
5g
9%
Carbs
1g
N/A
Vitamin A
77µg
9%
Vitamin B12
0.7µg
11.1%
Vitamin C
1mg
2%
Vitamin D
3µg
1%
Vitamin E
0.3mg
1.6%
Vitamin K
0.6µg
0.7%
Calcium
31mg
3%
Folate (food)
3µg
N/A
Folate equivalent (total)
3µg
1%
Iron
0.5mg
2.7%
Magnesium
8mg
2%
Monounsaturated
6g
N/A
Niacin (B3)
0.9mg
4.7%
Phosphorus
55mg
8%
Polyunsaturated
9g
N/A
Potassium
81mg
2%
Sodium
310mg
13%
Zinc
0.2mg
1.2%