Smoked Salmon Dip

Last night, I attended L2’s school’s Annual Purse Bingo.  It’s such a hoot! And even though I didn’t take away the beautiful baby blue Kate Spade purse I was coveting, as was my neighbor, I had a great time just catching up with both life-long friends and new friends, too.

The event is pretty relaxed in that we can all bring our own food.  The first year my friend Amy and I attended, our friend Angie (not me, another) gave us the snack 411.  Thank goodness she did.  Snacks and treats for all to share.  It just makes the event that much more fun.

My problem.  I really had no idea what I wanted to share.  Couldn’t be something hot because there was no way to keep it warm.  And I really didn’t want to invest a ton of time making it because I knew I would be at LT’s school most the day.  That pretty much was narrowing me down to the category of cheese plate or dip. And I didn’t have cheese.  Or anything else one needs to assemble a cheese plate.  So dip it was.  Boy was I glad that worked out because you peeps are gonna love this recipe.

Before I left to volunteer at LT’s school, I pulled a block of cream cheese out to bring it to room temperature.  Once I got home assembling the dip was easy as 1-2-3.

Smoke Salmon Dip
8 oz cream cheese, room temperature
8 oz sour cream
2 T capers
2 T parsley, chopped
1 shallot, chopped
juice of half a lime or lemon
salt and pepper
4 oz smoked salmon, roughly chopped

Combine the cream cheese and sour cream.  Fold in capers, shallots, parsley, lime or lemon juice, and salt and pepper.  Fold in the smoked salmon.  Refrigerate until ready to serve.

One Reply to “Smoked Salmon Dip”

  1. Nellie Arrington says:

    That’s a keeper!

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