Meghan MacGillivray
A simple and creamy appetizer of smoked salmon and veggies.

Smoked Salmon Dip

By Meghan MacGillivray

Serves 10 People

 

INGREDIENTS:

1 package smoked Alaskan salmon

1 cup tofutti dairy free cream cheese

1/4 cup tofutti dairy free sour cream

1/2 bunch dill, minced with 2 fronds for garnish

1 lemon, zested and squeezed

2 small chives, minced

salt and pepper, for seasoning

cherry tomatoes

bell pepper, cut into strips

cucumber, cut into slices

pita chips

 

DIRECTIONS:

 

• Combine salmon, cream cheese, sour cream, dill, lemon juice and lemon zest in a blender.
• Pulse until mixed together but the salmon is still slightly chunky.
• Season with pepper and more lemon if necessary.
• Serve in dish with dill fronds on top and chopped chives.
• Place vegetables and pita chips around to serve.

Photo By Michelle Peters Jones, via Flickr, Creative Commons License