Tuesday, November 5, 2013

Smoked Salmon Dip with Cucumber Slices

This is a gluten-free recipe. It contains dairy in the form of cream cheese.

Absolutely one of my favorite snacks. Easy to make, full of protein, omega 3 fats, veggies, and so delish!
Cucumber slices act as crackers for this simple dip.


4 oz WILD Smoked Salmon, 8 oz Cream Cheese, 3 Green Onions 

Simply cut salmon into roughly 4 oz pieces. Freeze individually for later use.

Please note I use wild-caught salmon. Farmed salmon is full of things you don't want in your body, trust me. Wild-caught is a bit pricier, which is why I buy a large portion, as it costs less per ounce.


1. Using kitchen shears, cut salmon and green onion into mixing bowl with cream cheese.
A good pair of kitchen shears is a mom's best friend.
2. Beat with mixer until well-combined, about 2 minutes.
3. Slice cucumbers and spread with dip. Enjoy!

Note: I honestly don't know how long this will last in the fridge. Between Mark, Lydia and me, it never makes it beyond an afternoon.


Iain Archibald said...

I hope this appears soon in our fridge here in Edinburgh! (Hint, hint, nudge, nudge to the Queen of the House here...)

Anonymous said...

I presume this is smoked salmon.

Betsy said...

Yes. I clarified the title and ingredient list to avoid confusion. Please don't use raw salmon; this isn't sushi dip!