Seattle Smoked Salmon Dip is a rich, creamy appetizer that celebrates the fresh, smoky flavors of Pacific Northwest salmon. Combining tender smoked salmon with a smooth blend of cream cheese, cheddar, and zesty lemon, this dip provides a luxurious balance of taste and texture that’s both elegant and easy to enjoy. It’s perfect for parties, game days, or casual gatherings with friends and family.
Smoked Salmon Dip:
Inspired by Seattle’s deep connection to seafood and its thriving culinary scene, this dip captures the essence of local flavours in every bite. Whether served with crackers, crusty baguette slices, or crisp vegetables, it brings a touch of West Coast sophistication to any event.
History:
While not tied to a single documented origin story like some classic foods, smoked salmon as an ingredient reflects the Pacific Northwest’s long-standing love affair with wild seafood. From Pike Place Market to local eateries, Seattle has long been associated with smoked salmon and seafood dishes. This dip likely evolved as home cooks and chefs began incorporating local smoked salmon into party-ready appetizers that highlight its rich flavour.
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Seattle Smoked Salmon Dip
Ingredients
- 8 oz (about 225 g) smoked salmon, flaked (skin & bones removed)
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded sharp white cheddar cheese
- ¼ cup light mayonnaise
- ¼ cup plain Greek yogurt (optional for extra creaminess)
- 1 tablespoon fresh lemon juice
- Crackers, crusty bread, or vegetables for serving
Instructions
- In a large bowl, use an electric mixer to whip the softened cream cheese until smooth and fluffy.
- Add cheddar cheese, mayonnaise, Greek yogurt (if using), lemon juice, and mix until well combined.
- Stir in milk gradually until you reach your desired dip consistency.
- Carefully fold in flaked smoked salmon and chopped green onions.
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Garnish with additional green onions before serving with crackers or bread.
Notes
- Use high-quality smoked salmon for best flavour.
- Soften cream cheese to room temperature for easier mixing.
- Adjust milk to make the dip thicker or thinner.
- Chilling improves flavor and texture.
- Serve chilled for best taste.
Tips for Smoked Salmon Dip:
- Add capers or dill for extra brightness and nuance.
- Substitute sour cream for Greek yogurt for richer taste.
- Serve with cucumber rounds for a lighter option.
- For a smoky kick, try adding a dash of smoked paprika.
- Make ahead and refrigerate up to 1 day before serving.
FAQs for Smoked Salmon Dip:
Q1: Can I use cold smoked salmon?
Yes, both cold and hot smoked salmon work; hot smoked gives a more pronounced smoky taste.
Q2: Is this dip gluten-free?
The dip itself is gluten-free—just serve with gluten-free crackers if needed.
Q3: Can I make this ahead of time?
Absolutely! Make it up to a day early and keep refrigerated.
Q4: What’s the best way to serve it?
Serve with crackers, toasted baguette slices, or crisp vegetables.
Q5: Can I freeze this dip?
Freezing is not recommended as the texture may change when thawed.
Conclusion:
Seattle Smoked Salmon Dip brings the rich, smoky essence of Pacific Northwest salmon to your table in a creamy and delightful appetizer. Easy to prepare yet full of sophisticated flavor, it’s a versatile dish that’s as perfect for festive gatherings as it is for relaxed snacking. Whether you’re hosting a party or simply craving a seafood-inspired treat, this dip delivers on taste and satisfaction.