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The Food Guru® - Smoked Salmon Dip with Crostini

Smoked Salmon Dip with Crostini

This quick and easy smoked salmon dip provides a low cost way to add smoked salmon to a party menu. The crostini is a nice twist to the familiar chips and a good recipe to have in your culinary arsenal. The capers create a explosive flavor burst!


The Dip:

  • 8 ounces cream cheese
  • 3/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon horseradish
  • 6 ounces smoked salmon


  • Loaf French Bread
  • olive oil, for basting
  • salt and pepper to taste


  • 2 teaspoons capers
  • 2 teaspoons red onion
    The Food Guru's Steak Spice


The Dip:
Allow cream cheese to sit at room temperature for 30 minutes, place in a bowl and whip with an electric hand mixer for 2 minutes. Add sour cream, horseradish, lemon juice, dill, salt and pepper and beat for another minute. Chop smoked salmon and fold into dip with spatula or spoon.

The Crostini:
Slice bread. Brust olive oil on top of bread slices, sprinkle with salt and pepper. 
Brown crostini under the broiler, flip and toast crostini on the second side. 
Reserve at room temperature.

To Serve:
Place dip in a serving bowl, place on a platter, arrange crostini around dip. 
Top dip with fine diced red onion and capers. 
Serve with butter knives to spread dip.

This recipe works great as a dip. It may also be used as a filling for finger sandwiches, or topping for canapes.

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