Name: Double-Salmon Dip
Yield: Makes about 3 cups
Ingredients: 2 8-ounce containers whipped cream cheese; 3 tablespoons whole milk; 4 ounces thinly sliced smoked salmon, cut into 1/2-inch pieces; 2 tablespoons chopped fresh chives; 1 2-ounce jar red salmon caviar

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Double-Salmon DipDavid Prince

Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.

Recipe information

Yield
Makes about 3 cups

Ingredients

2 8-ounce containers whipped cream cheese

3 tablespoons whole milk

4 ounces thinly sliced smoked salmon, cut into 1/2-inch pieces

2 tablespoons chopped fresh chives

1 2-ounce jar red salmon caviar

Preparation

Using rubber spatula, mash whipped cream cheese and milk in medium bowl to blend. Fold in salmon and 1 tablespoon chives. Season with pepper to taste. Gently fold in caviar. Cover and refrigerate 2 hours to blend flavors. (Can be made 1 day ahead. Keep refrigerated.) Sprinkle dip with remaining 1 tablespoon chives. Serve dip chilled.

TagsDip Smoked Salmon Salmon Fish Seafood Starter Snack Lunch Dinner Nut Free Gluten Free Easy 5 Ingredients or Fewer Bon Appétit

Recipe notes

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