December 7, 2010
Smoked Salmon Dip
I’m not really a dip kind of guy, unless it’s hummus or spinach-artichoke. Not that I’m incredibly health conscious, but I’ve always been suspect of the calorie or fat count of store-bought dips. Even though this dip recipe includes cream cheese and mayo, the smoked salmon in it at least makes me feel a little less guilty pleasure when partaking. This tastes great on sliced cucumbers or with cut veggies.
2 cups cream cheese (I use light cheese, in order to feel a little less guilty)
3 tbsp onion, minced
1/3 tbsp garlic powder
1/2 cup smoked salmon
1/4 cup mayonnaise (light)
2 tsp fresh dill, chopped
1. Whip cream cheese in a blender until smooth. Add remaining ingredients and blend well using a food processor or blender.
2. Cover and refrigerate for at least 4 hours before serving.
My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.”
I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends.
I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like.
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