| 14.5 oz. can wild salmon | |
| 8 oz. cream cheese | |
| 2 Tbsp. fresh lemon juice | |
| 2 Tbsp. finely chopped onion or shallot | |
| 2 tsp. horseradish | |
| 1/2 tsp. liquid smoke | |
| Chopped pecans and green onions/parsley, for garnish |
| 1. | Pick through drained salmon, removing bones, skin, and any extra fat. |
| 2. | In the bowl of a stand mixer or in a large mixing bowl, add salmon and the rest of the ingredients. Using stand mixer or electric beaters, beat until light and fluffy. |
| 3. | Spoon into serving dish and garnish with green onions or parsley and pecans if desired. Serve immediately with crackers and fresh veggies or refrigerate for later. |
This salmon dip recipe from Alexis Joseph, MS, LD, RDN of Hummusapien is easy to make, budget-friendly with its use of canned salmon, and (most importantly) delicious! Make it to impress at your next holiday or dinner party, or as a delicious dish for the family.
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