(Pork rinds are an exception. Sort of. They’re not neutral in flavor and do not go with every type of dip. So if I don’t already have a dip that goes with the pork rinds I might eat them as is. But if I have something suitable chilling in the fridge? You bet I’m gonna dip them).
On the other hand, I can’t always be bothered to make crackers, but still whip up some dip. A good thick flavorful dip goes perfectly well with cucumber slices or celery sticks as well, and the biggest hardship of the whole process is not eating it right after whipping it up.
Like this smoked salmon dip, for example. Do I enjoy it with some crackers? Yes. Of course. They’re fantastic together.
But it’s also salmon-y and cheesy enough that some veggie slices work perfectly well as a dipper.
(Not pork rinds, unfortunately. In my opinion, at least. Both are too flavorful and clash with each other. You can still give them a try though. Maybe you’ll like it more than me).
Smoked Salmon Dip
- A food processor OR a stick mixer
- 8 oz smoked salmon (sliced)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1 tbsp fresh chopped dill
- 1 tbsp Tabasco sauce (optional)
- 1 tbsp fresh chopped chives (optional)
- Smoked paprika (optional, to taste)
- Garlic powder (optional, to taste)
- Salt and black pepper (to taste)
- Combine the softened cream cheese, sour cream, chopped dill, salt, and pepper, along with spices of choice (I usually add tabasco sauce, smoked paprika, garlic powder and, sometimes, chives) – in a food processor (use a stick mixer if you don't have a food processor).
- Blend everything together. Stop the processor/mixer at about 15-20 second intervals to scrape down the sides of the processor/mixing bowl.
- Add the sliced smoked salmon to the processor/mixing bowl and blend again (keep stopping every once in a while to scrape down the sides).
- Give the dip a taste and adjust seasoning to your taste.
- Transfer to an airtight container and chill in the fridge for at least an hour (two hours is better) before serving.