Ingredients
8 oz. cream cheese, room temperature
1/2 c. whole milk greek yogurt
1 tsp. lemon zest, plus more for serving
1 tbsp. lemon juice
1 tbsp. horseradish
3 tbsp. dill, finely chopped
1/2 lb. smoked salmon, finely chopped
Salt to taste
Pepper to taste
Assorted veggies for dipping
Crackers or bread for dipping
Preparation
Step 1Pulse the first five ingredients in a food processor until very smooth, transfer to a medium bowl. Step 2Fold in the dill and salmon until combined, season with salt and pepper. Chill until ready to serve. Step 3To serve top dip with more pepper and lemon zest.
Tip: Throw in some capers if you really want to recreate all the flavors of your favorite bagel! What should I serve it with? While we love this smoked salmon dip spread on all the bagels, your options don’t stop there. Serve it with crackers, crudités and veggies for a satisfying party appetizer, or even spread it on top of your latkes for an extra-savory breakfast! Can I make this ahead? You can make this dish a few days ahead of time, but you won’t want to make it too far in advance to avoid getting an overly-strong dip. When you’re ready to serve, give it a good mix to make sure it hasn’t firmed up too much! How should I store it? If you have any leftovers, store this dip in an airtight container in the fridge for 1-2 days. It’s best eaten fresh, so get to munching on those leftovers ASAP! Made it? Let us know how it went in the comment section below!
