As we head into summer and start planning our Memorial Day menu, this smoked salmon dip is the perfect addition to your BBQ. It’s dairy free and darn delicious! It’s very quick to whip together and you can make the day before to make your party day easier and less stressful!
This recipe was adapted from Ina Garten’s salmon dip. I swapped out all the dairy and added a few components. My favorite almond cheese, Kite Hill, “cream cheese” spread is the base the here. I then added coconut yogurt, coyo natural, to replace the sour cream. Then you just have your salmon, fresh lemon juice, fresh garlic, dill, salt and pepper! That’s it, it’s perfect with veggies, pita, crackers, you name it. It will be gone before you know it.
Look how beautiful it looks with those fresh bright veggies. I love endive, it’s a perfect dipping vehicle and it adds a touch of elegance! Be sure to pick up some rainbow carrots! The colors are gorgeous and add that pop to your serving platter. Speaking of serving platters, I like to choose platters that help showcase the food the best. This round, rustic, tree bark server is from Target! It looks great as the back-drop to bright veggies and the shape is perfect for arranging your veggies perfectly around it!
I love summer and I love light refreshing apps to serve at my parties. This dip is so easy and delicious you will be making it all summer long. Bonus, it’s no bake and won’t heat up your kitchen! If you are looking for a delicious party drink for your Memorial Day shin-dig, consider this Rose’ Sangria from Ina! It’s beautiful, light, refreshing and goes perfectly in your coupe glasses like these! I got these beauties from Pottery Barn. I will be using them all summer long!
If you live in Chicago, this weekend is the first glimpse of summer we have had! Here’s hoping these beautiful temps stick around! So enjoy it while we have it and make this salmon dip, drink pink and enjoy your Memorial Day! Long summer days and outdoor parties are waiting for us!
Enjoy!
- 8 oz. Kite Hill cream cheese style spread
- 4 oz. smoked salmon
- ½ cup coyo coconut yogurt, natural
- Juice of one lemon
- 1 tsp. prepared horseradish
- 1 tbsp. fresh chopped dill
- 1 garlic clove grated
- salt and pepper to taste
- In the bowl of stand mixer fitted with a paddle attachment place the almond cheese, coconut yogurt, lemon juice, grated garlic, horseradish, pepper and mix to combine.
- Chop the salmon into small pieces, place in the bowl with the "cheese" mixture and mix to combine.
- Add the fresh dill and mix. Taste and add salt if needed. Place in the fridge for at least two hours before serving up to overnight. Store covered in the fridge for up to 3 days.
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