Description
A vibrant salmon dip featuring stunning beet swirls and fresh dill aroma. It’s perfect for busy weeknights or effortless entertaining, offering a wholesome and flavorful snack.
Ingredients
Scale
- 14.75 oz salmon, canned or cooked (wild-caught recommended)
- 8 oz cream cheese, softened (low-fat option available)
- 0.5 cup sour cream (or Greek yogurt)
- 2 Tbsp lemon juice, freshly squeezed
- 0.25 cup fresh dill, finely chopped
- 1 cup cooked beets, pureed (pre-cooked or frozen recommended)
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp salt, to taste
- 0.25 tsp black pepper, to taste
Instructions
- Prepare Salmon: Drain canned salmon well, pressing out excess liquid. Flake thoroughly with a fork, checking for any bones or skin, until light and airy. If using cooked salmon, ensure it is cooled and flaked evenly.
- Make Beet Swirl: In a small bowl, combine pureed cooked beets with a pinch of salt and pepper. Puree until silky smooth and vibrant pink, then set aside.
- Combine Dip Base: In a medium mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Add sour cream, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined and creamy.
- Fold In Salmon And Dill: Gently fold the flaked salmon and chopped fresh dill into the cream cheese mixture. Avoid overmixing to keep some salmon texture and prevent mushiness.
- Swirl In Beet Puree: Spoon the salmon dip mixture into a serving bowl. Dollop small amounts of the beet puree over the top. Using a knife or skewer, gently swirl the beet puree into the salmon mixture to create a marbled effect, being careful not to mix it completely in. If the beet puree is too thick, add 0.5 teaspoon of water or lemon juice to thin it slightly.
- Chill Dip: Cover and refrigerate for at least 30 minutes for flavors to meld and the dip to firm up. Chill until firm and flavors are fully integrated; refrigerate for a minimum of 30 minutes, or up to 2 hours for best results.
Notes
For a richer flavor, use smoked salmon. Greek yogurt can substitute sour cream for a lighter, higher-protein version. Frozen pre-cooked beets are a time-saver. Avoid overmixing the salmon to maintain texture, and ensure cream cheese is softened for a smooth dip.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup (60 g)
- Calories: 220 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 60 mg
Keywords: salmon dip, beet-swirled, dill, entertaining, easy snack, healthy, creamy dip, savory, vibrant, party food