Name: Smoked Salmon Dip
Total time: 25 min
Ingredients: 8 ounces cream cheese , cut into 8 pieces and softened; 4 ounces smoked salmon; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 1/4 teaspoon pepper; 1 tablespoon minced shallot; 1 tablespoon capers , rinsed; 1 tablespoon coarsely chopped fresh dill; 1 tablespoon extra-virgin olive oil

Why This Recipe Works

For a well-rounded dip that could be enjoyed anytime, we balanced the flavors of rich smoked salmon with complementary ingredients. To create a cohesive and easily scoopable dip, we started with softened cream cheese; added smoked salmon, lemon zest and juice, and pepper; and blended them all in a food processor until the mixture was smooth. In just 30 seconds, we had a flavor-packed, scoopable dip that was ready for an array of flavorful toppings that really made it sing: briny, pungent capers; fresh dill; and a bit of minced shallot, which had just enough oniony flavor but not too much. A finishing drizzle of extra-virgin olive oil helped smooth out the texture and tied everything together.

Before You Begin

To quickly soften the cream cheese, microwave it in a large bowl for 20 to 30 seconds. This recipe can easily be doubled. Serve with cucumber slices, crackers, toasted baguette, and/or our Bagel Chips.

Instructions

Process cream cheese, salmon, lemon zest and juice, and pepper in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer to serving dish and spread into even layer.

Sprinkle with shallot, capers, and dill. Drizzle with oil and serve.TO MAKE AHEAD: Dip can be made through step 1, covered with plastic wrap, and refrigerated for up to 3 days. Let come to room temperature before proceeding with step 2.